The Deep Blue Sea @ The Varnish

Recently I had the Deep Blue Sea cocktail at the Varnish in downtown Los Angeles. I really enjoyed the drink that manager Chris Bostick made and when I looked online most recipes for a drink of that name have curacao in them but the cocktail I had at the Varnish was crisp and aromatic, not sweet.  I believe Bostick said that it was a Sammy Ross recipe, but I may be remembering incorrectly.

The recipe is:

2 dash orange bitters
1/4 oz Crème de Violette
3/4 oz Lillet Blanc
2 oz Gin
Stirred
Lemon peel to garnish

As you can see, the cocktail is beautifully clear and deserves a prime spot in your rotation of aromatic gin cocktails.  In a crystal clear cocktail, the twisted lemon peel garnish adds a dramatic element, in addition to the citrus scent.  If you are a fan of a gin martini, especially the Vesper, you may find this to be up your alley.  The glass had been chilled and the drink was mixed with ice before being stirred and strained, so the cocktail was refreshing and crisp.