Cocktail Times: Candy-Colored Clown, Perfect Mardi Gras Cocktail
by Warren Bobrow
It involves the unlikely combination of French Violette Liquor with the bite of citrus fruit, simple syrup, light rum and very special Bitter Truth Bitters from Germany.
I think the Candy-Colored Clown is what greets you in the morning and tucks you into bed at night. The name comes from a scene in David Lynch‘s movie Blue Velvet, and came to me in of a dream a couple of weeks ago.
No one would understand. Maybe Roy Orbison, but it’s too late for him.
1/2 shot of French Crème de Violette liquor
1 shot of vodka, doesn’ matter what brand, you won’t taste it
1 shot of white rum
5 good shorts of Bitter Truth Cocktail Bitters or brand of your choice
Simple syrup. You can use the bottled kind from Martinique, made from pure sugar cane juice, or make syrup yourself
Freshly squeezed grapefruit, orange and tangerine juice
Ice a cocktail shaker with fresh ice. Pour in the liquors, then the fruit juices. Add bitters. Shake well to chill. Pour into chilled Martini-type glass.
Float a small slice of an orange peel and a violet in cocktail (if available).
Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. He attended Tales of the Cocktail in New Orleans in 2011. Warren has published over three hundred articles in fewer than three years since his reinvention from executive assistant in private banking to author. He is a food writer/mixologist, covering everything from cocktail flavoring and wine writing to restaurant reviews. He also writes for Williams-Sonoma, Edible Jersey, Voda Magazine, Foodista and Tasting Panel Magazine. Warren is the “On Whiskey” columnist for OKRA Magazine in New Orleans, part of the Southern Food and Beverage Museum. He was born and raised in Morristown, New Jersey, in the U.S., on a biodynamic farm.