Aliens are rather sophisticated when it comes to cocktails. It would not be unexpected to see them drinking martinis while planning their next fly by or abduction. Of course, we would expect such advanced life forms to enjoy something a bit more interstellar than a merely mundane martini. Which brings us to the Jupiter, a vintage martini variation with a few subtle and sophisticated twists. The cocktail is first mentioned in Harry McElhone’s ABC of Mixing Cocktail, 1923, supporting the notion that this gray-lavender blue planetary potion was popular in the roaring twenties.

The delicate bluish hue of this drink likely refers to the purview of the Roman deity Jupiter, moody god of the sky, rather than the planet bearing his name, but let’s be a bit more open minded, people. It’s not easy to figure out what aliens might like to drink and we are doing the best we can. With that in mind, we had to get creative with the Jupiter’s defining ingredient, Parfait d’Amour. Parfait Amour, or “Perfect Love”, as it was known in England, is a purple tinted liqueur which the House of Bols claims to have invented in the early nineteenth century. Various formulas derived from roses, violets, citrus, vanilla and almonds exist, although there is evidence that it was originally flavored with coriander and cloves – quite different from the flowery, perfumed potion it became. But Parfait Amour is significantly more complex than its common substitute, crème de violet or Crème Yvette. When faced with a vintage classic that calls for a single barspoon, and a bunch of thirsty aliens, for that matter, I highly recommend making a homemade version from ingredients on hand. I did so with Italicus (a rose and citrus liqueur), Crème Yvette, and amaretto, and the results were, dare I say, out of this world. Cheers!

Jupiter (c. 1923)

1 ½ oz gin

¾ oz dry vermouth

1 barspoon parfait amour*

1 barspoon orange juice

Shake with ice and strain into a favorite glass. Jupiter lemon wheel garnish.

*Homemade Parfait Amour – mix 2 parts ltalicus, 1 part Crème Yvette (or crème de violet) and ½ part amaretto