• 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.