Yale Cocktail
Gin and dry vermouth with a touch of violet liqueur and bitters. A pale lilac pre-Prohibition martini.
Stirred · Coupe · Medium · about 3 minutes · about 28% ABV
Ingredients
- 50 ml Gin
- 15 ml Dry vermouth
- 5 ml Crème de violette
- 1 dash Angostura bitters
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 50 ml gin into the mixing glass
- Pour 15 ml dry vermouth into the mixing glass
- Pour 5 ml crème de violette into the mixing glass
- Add 1 dash of Angostura bitters
- Add ice
- Stir
- Strain
- Garnish
Tip
Older recipes used crème Yvette. Crème de violette is the closest easy substitute.
About the Yale Cocktail
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Yale Cocktail FAQ
What's in a Yale Cocktail?
50 ml gin, 15 ml dry vermouth, 5 ml crème de violette, 1 dash angostura bitters, garnished with lemon twist.
How strong is a Yale Cocktail?
About 28% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Yale Cocktail?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Yale Cocktail in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
