After a reader mentioned now understanding what Parfait d’Amour was, I realized that I wasn’t clear about the distinction between it and, say, Creme de Yvette. So I decided to do a little taste test and here’s the scope: not all purplish liqueurs are the same. They’re not even the same shade.
Violette is the most . . . artificial of the three. The bottle claims that it’s a distillation of Swiss March Violets and Queen Charlotte. Maybe it’s floral, but I couldn’t smell or taste it. It was okay, but a definite mixer. Kind of like cough syrup, actually, which is weird because I recall thinking that my Aviations were quite tasty.
Parfait d’Amour is just as purple, but its aroma is quite different. It smells like oranges, not a surprise since it’s got a curaçao base. I can’t quite figure out where the purple comes from, though, and the bottle itself isn’t all that helpful. Ted Haigh suggests that it tastes like purple jellybeans and marshmallows, but I didn’t find that to be the case at all. This tasted distinctly orange. (But Haigh is right about one thing: it did give the Jupiter a light gray ashy color. Not terrifically appetizing to look at, but not bad, flavor-wise.) I also know understand why this is used in the Jupiter instead of, say, Violette because you also add orange juice to the drink. Makes sense.
Yvette was a complete surprise. In fact, until I took out the bottle, I didn’t realize that I’d yet to open the bottle. (Believe me, now that I live in Alabama where I not only can’t find more esoteric liqueurs, the state won’t let me order them, I’m starting to become a little parsimonious here. I mean, I’m down to my last couple ounces Old Scout Smooth Ambler rye with no prospects of getting any more any time soon. So that sucks. One more thing to love…)
Anyway, Yvette’s not even purple but a beautiful ruby color. The aroma is this luscious, juicy berry mix. If you think that I really enjoyed this, you’re right. The taste was wonderful and can only be described as . . . berry. You just gotta try it, is all.
Just going to show what I know and need to learn. (Ooooh, dang, I just realized: shoulda thrown Chambord in the mix. Next time.)
But I sure know what I’m doing next: a Stratosphere (Yvette topped with Champagne). Mmmm, maybe that would be the time to try a taste test comparison between Yvette and Chambord?
Such problems.
