By Maryse Chevriere, Editor
This article originally appeared at The Daily Meal   

Thinking pastel cocktails might make a cute, on-theme addition to your Easter celebration menu? Step away from the food coloring and look instead to a staple ingredient of pre-Prohibition era American cocktails: crème de violette.

Often paired with gin, this liqueur made from violet petals (though some may use artificial flavoring) is praised for its delicate floral aroma. (Remember those old-school violet-flavored candies popular in the 1950s? Imagine them in liquid form.) Not cloying or overly alcoholic (only 20% alcohol by volume) as some liqueurs or crèmes can be, some enjoy it