Crème Yvette is a unique liqueur that is a beautiful blend of blackberry, cassis, raspberry, wild strawberry and dried violet petals. Originally produced in the US in Connecticut in the late 1890s, this potion is now produced near Bordeaux, France. The gorgeous color and berry bontanical flavors were something we really wanted to incorporate into an eye-catching cocktail and we were pleasantly surpised to find the Submarine Kiss cocktail on Crème Yvette’s site.
Pouring a velvety silver fizz, made with gin and egg white, on top of the fragrant Crème Yvette creates a beautiful almost ethereal separation, and we just love photographing layered cocktails. See the recipe below and be sure to let us know your own favorite way to use Crème Yvette in your cocktails.
- 1 oz Crème Yvette
- 2 oz Plymouth Gin
- ¾ oz fresh lemon juice
- ¾ oz simple syrup
- 1 egg white
- Combine gin, lemon juice, simple syrup in a cocktail shaker and do a dry shake for 30 seconds (no ice).
- Add ice to the shaker and shake again.
- Add Crème Yvette to the bottom of a coupe or champagne flute. Fine strain and layer silver fizz over the Crème Yvette.
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