- 30ml Bombay Sapphire
- 20ml Maraschino Liquor
- 20ml Lemon Juice
- 5ml Creame de Violet
Shake and double strain all of the ingredients to a martini glass and garnish with a cherry.
Created by Hugo Ensslin at the Hotel Wallick in New York, it was first featured in his 1916 book “Recipes for mixed drinks”. The violet was designed to give the drink a light blue color to resemble the sky for which the concoction was designed.