The Ultraviolet No. 1 was inspired by the technique used for the Sazerac and by the idea I had in my head of what the Aviation cocktail might taste like. The ingredients are shaken and then strained into an Absinthe-rinsed cocktail glass. There is no ice in the final presentation, just a small strip of lemon peel to lift the cocktail to a higher level. One of the main ingredients here, and the one that gives it its color, is the Crème de Violette. Although not as amazing as I’d hoped, it is soon helped out by a dash of
1/4 oz. Absinthe
Top with Filtered Water
2 oz. Gin
1/2 oz. Crème de Violette
1/4 oz. Simply Syrup (50:50)
1 dash Chambord
3 drops Peychaud's Bitter
1. Fill rocks glass with ice.
2. Add Absinthe and top off with water. Set aside to chill.
3. Add remaining ingredients to ice-filled cocktail shaker.
4. Shake vigorously for at least 20-seconds.
5. Empty ice, Absinthe, and water from rocks glass.
6. Strain cocktail into glass and serve without ice.
7. Garnish with small piece of lemon peel.
Music: Miles Davis "Fall"