This cult favorite first appeared in 1916, in Recipes for Mixed Drinks, published by Hugo Ensslin, head bartender at Times Square’s Hotel Wallick. Ensslin’s original formula called for the drink to be sweetened with a mixture of maraschino liqueur and crème de violette, which tints the drink a light sky blue. To approximate Ensslin’s original formula, mix 2 oz (60 ml) gin, 0.5 oz (15 ml) lemon juice, 2 tsp maraschino liqueur and 1 tsp crème de violette.
Shake with ice. Strain into a cocktail glass.
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