Shake all ingredients with ice for 12 seconds. Double-strain into a chilled coupe. No garnish, or a brandied cherry sunk to the bottom if guest requests.
Hugo Ensslin, 1916. Crème de Violette disappeared post-Prohibition; the drink was bastardized for decades without it. Re-correct version is what we serve.
Coupe, no ice, no garnish unless requested. Sky-blue color is the visual cue.
Floral, tart, dry. The violette is perfume; the maraschino is the body. Should not taste like grandma's perfume.
Costing is directional. Confirm against current beverage grid when invoices update.