Creme Yvette is a proprietary violet-flavored liqueur produced in the United States. Originally developed in the late 19th century, approximately 1890, by Charles Jacquin et Cie in Philadelphia, the liqueur was a staple in American mixology until production was discontinued in 1969. In 2009, the brand was acquired and relaunched by the Cooper Spirits Company.
The liqueur is manufactured using a blend of dried violet petals (specifically Parme violets), blackberries, red raspberries, wild strawberries, and cassis. These botanical and fruit components are macerated and combined with honey, orange peel, and vanilla. The resulting spirit possesses a deep purple-red color and a flavor profile characterized by both floral and berry notes.
While Creme Yvette shares a primary flavor component with Crème de Violette, the two are distinct products. Creme Yvette is distinguished by the inclusion of berries and spices, whereas Crème de Violette is generally more focused on a singular floral profile.
Creme Yvette is primarily utilized as a cocktail ingredient. It was featured in several classic cocktail recipes from the pre-Prohibition era, most notably the Aviation, the Blue Moon, and the Stratosphere. Its revival in the 21st century was largely driven by a renewed interest in historical cocktail recipes that specifically called for the liqueur.