This is the oldest version of the cocktail I could find (1916). It contains Creme de Violette. Later versions left have mistakenly left this ingredient out. Now it’s practically unheard of to add Creme de Violette. The story goes that when the Savoy Cocktail Book came out an editorial blunder was to blame for the ommision. Which is too bad because the Creme de Violette is what gives this drink it’s lovely sky blue hue, and that color is quite possibly the inspiration for the name. Aviation Cocktail Hugo Ensslin’s Version.
Ingredients
- ⅓ volume lemon juice
- ⅔ volume el bart gin
- 2 dash maraschino liqueur
- 2 dash crème de violette
Directions
Shake well in a mixing glass with cracked ice, strain and serve.
Hello! Stumbled over here from a tweet. What a great post. Made me think of all the “visits” from Mississippi to New Orleans in much younger years too, and even though I also lived in New Orleans for a season.
We Southerners share that unique trait of emotional relatedness to our foods and connecting them to memories and events don’t we? Heck sometimes we can even get all teary eyed about a certain dish. Living on the Gulf Coast an hour from New Orleans, we have a lot of Louisiana influences in our Mississippi foods, much of it from Cajun and Creole dishes. Truth is, there is little delineation between the two anymore, since they have pretty much melded together.
Martha may call this “Creole” but we call it New Orleans Barbecued Shrimp down here — or more often just simply Barbecued Shrimp.
Fantastic post and your Barbecued Shrimp are absolutely, beautifully, perfect!!
I thoroughly enjoyed reading this post. It’s so true that food can define the memory of a place. I have so many stories from various travels and most of them are food-related. The shrimp look fabulous!
I may have missed it, but I do not see where you listed the amount of hot sauce necessary to complete the dish. Am I going blind?
Thanks for your help — I am looking forward to giving this a whirl.
1/4 cup or to taste… GREG
that I was surfing for shrimp recipes on foodgawker, clicked on this one, and it’s you! I think this is on the menu tonight!
There’s a scene near the beginning of Interview with the Vampire (when they’re still in Louisiana), when the maid serves them the same Creole BBQ shrimps.
I did publish a very similar recipe: barbecue shrimp. Take a look!
It would be awesome to go to New Orleans and do a study on creole vs. cajun food. And then eat lots of shrimp and crawfish!
Greg, the more I read your posts the more I am convinced how alike we are! You say what exactly what I feel. My memories are laced with food and if the food was unexceptionable I will surely forget the place. This shrimp is amazing!
… but the foremost memory that impresses itself about any event or place that I’ve experienced is usually food, good or bad. I also like to think of food as the ‘magic dinner plate’ (rather than carpet) that transports me to a place where I’ve never set foot. For instance, I have yet to visit New Orleans but I so enjoy Cajun/Creole dishes; the same goes for Thailand, India, Japan, and so on … For each, the cuisine inspires me to learn more about the place and to hope that someday, I will actually travel there!
I’ve only been to New Orleans once but will never forget the incredible Creole flavors! The shrimp looks fabulous!
Looks wonderful! Nothing like great memories to make your food taste even better!
Although I have not had the pleasure of visiting New Orleans, my mother and father in law lived there when they were first married. Consiquently i’ve been the reciepient of some great cajun and creole cooking. The shrimp dish looks delicious ans simple to create.
My husband is shrimp and Cajun food obsessed and so I feel I must make this for him. Of course I tend to pass on the shrimp… maybe I can make a scallop dish also. 🙂 Or rice and beans or an adouille sausage gumbo.… Because he would LOVE this.
Oh and I believe in addition to your own personality and time in your life factors, some places DEMAND that you remember them for their food and Louisiana is one such place.
The sauce of this shrimp dish will be the highlight for me. I’ll definitely lick the plate clean, lol.
My mouth is watering at the sight of the shrimp. I would love visit Louisiana one day. Just for the rich history and, of course, the food. The only place I’ve been to that serves anything remotely close to southern food is the Gumbo Pot at the LA Farmer’s Market.
“Let the good times roll”
Looking like some good N’Awlins Style BBS shrimps to me!
Aieeeeee.…
Regards,
CCR =:~)