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Home > Restaurants > Recipes > Violetta Valéry

Violetta Valéry

Served at: Ai Fiori

Photo by Danny Kim
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3/4 oz. Banks rum
3/4 oz. lime juice
3/4 oz. Cocchi Americano
1/2 oz. Crème Yvette
1/2 oz. honey syrup


In a shaker, combine 3/4 oz. each Banks rum, lime juice, Cocchi Americano, and 1/2 oz. each Crème Yvette and honey syrup (4 parts honey to 1 part hot water). Shake with ice, and strain into a chilled martini glass. Garnish with a violet or another edible flower. (Published 2011)

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