New This Month

Violet Vermouth

Spring is quickly fleeting, but you can drink in all the gorgeous late-season blooms--literally.

  • Yield: Makes 1

Photography: Raymond Hom

Source: Martha Stewart Living, May 2011

Ingredients

  • 1 ounce violet liqueur, such as Creme Yvette
  • 1 ounce dry vermouth
  • Ice
  • Edible violet

Directions

  1. Combine violet liqueur and dry vermouth in an ice-filled glass. Garnish with an edible violet.

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