
Crème de violette is a sweet liqueur flavoured and coloured with violet flowers, built on a brandy base, a neutral-spirit base, or a blend of the two.
Intensely floral on the nose, evoking the violet candies of the early-to-mid 20th century, over a sweet, medium body with little else competing for attention.
A dash or barspoon works as a floral accent and a source of purple-blue colour; stirred or shaken into a build, it is dosed sparingly because both its sweetness and violet aroma are assertive.
As a small floral accent it can be swapped for another violet-flavoured liqueur; where the drink is built around the violet identity there is no true substitute, since the aroma cannot be reconstructed from non-violet ingredients and the closest colour matches carry extra flavours of their own.
Parfait d'Amour / Crème Yvette
Crème de violette is essentially one-dimensional violet, while Parfait d'Amour and Crème Yvette are more complex, layering violet with notes such as vanilla, citrus, and in the case of Crème Yvette berries; crème de violette is regarded as the forerunner of both.
Petals, buds and flowers of violet (Viola species) are macerated in the spirit base, which varies by producer between grape brandy, neutral spirit, or a combination, and the liqueur is then sweetened with sugar. The violet flavouring may be natural, artificial, or both, and the result carries a purple to blue colour.
Colour and aroma degrade with light exposure; keep it out of light and use within about a year of opening while the delicate violet character holds.
Production dates back to the early 19th century in Europe, where it was originally served with dry vermouth or on its own as a cordial.