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Creme Yvette was first produced in the USA in the late 1800s and was popular around the world. During the golden age of cocktails it was considered essential in all good bars. It was resurrected in recent years to meet the demands of bartenders eager to work with the ingredients used by their predecessors. Now produced near Bordeaux in France, it is a blend of berries (mÃ»re, framboise, cassis, and fraise sauvage) and dried violet petals.
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