Mexican Violet

 /  /

Writer: Judy Shortsleeve

Mexican Violet

Mexican Violet

Servings: 1


  • 3/4 ounce Lime Juice
  • 3/8 ounce Crème de violette
  • 5/8 ounce John D. Taylor’s Velvet Falernum Liqueur
  • 2-1/4 ounce Casamigos Blanco Tequila


  • Add all ingredients and ice to a shaker. Shake vigorously 15 to 20 seconds. Strain, then pour into a chilled martini glass. Serves 1.


This recipe is from Brewster Fish House, 2208 Main Street, Brewster •
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
Tried this recipe?Let us know how it was!

Judy Shortsleeve