Moonside
Ingredients
- 2 oz Tanqueray London Dry Gin
- 1⁄4 oz Cointreau triple sec liqueur
- 1⁄4 oz Rothman & Winter Crème de Violette Liqueur
- 1⁄4 oz Sugar syrup 'rich'
- 1⁄3 oz Lemon juice
Method
Glass:
Photographed in an UB Coley Coupe 1920 6oz
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of edible viola flower.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with edible viola flower floated on the cocktail.
Nutrition:
One serving of Moonside contains 196 calories
History:
Adapted from a recipe created in 2024 by J. E. Clapham of Clapham Cocktails. Mr Clapham's original recipe calls for 60ml (2oz) cognac, 7.5ml (¼oz) triple sec, 15ml (½oz) crème de violette and 10ml (⅓oz) lemon juice. Jason describes this as a cross between a Blue Moon and a Sidecar (hence the name).
Review:
An Aviation with triple sec in place of maraschino liqueur.
