Created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. Ensslin’s recipe included a violet liqueur which gave the cocktail a pale sky-blue color.
8 cl. Geranium Gin
2 cl. Maraschino Liqueur
2 cl. lemon juice
Shake all ingredients with ice for 15 seconds and strain into a chilled martini glass. Garnish with a maraschino cherry.
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