Which ingredient is not included in 'Creme Yvette' liqueur?

'Creme Yvette', also called 'Creme d'Yvette' or 'Creme de Yvette', is a proprietary liqueur made from parma violet petals with blackberries, red raspberries, wild strawberries and cassis, honey, orange peel and vanilla.

The liquor was enjoyed as an after-dinner digestif and cocktail ingredient for almost a century. It was once manufactured by Charles Jacquin et Cie in Philadelphia, Pennsylvania, who purchased the brand formerly made by Sheffield Company of Connecticut. It became almost impossible to find after production stopped in 1969.

The liqueur was, however, recently resurrected by Rob Cooper, the creator of St-Germain elderflower liqueur. In the fall of 2009, 40 years after it stopped production, Charles Jacquin et Cie revived the liqueur. The formula for Crème Yvette had been in the family since Cooper’s grandfather acquired the rights to it from Sheffield of Connecticut back in the 1930s.

“We couldn’t track down the same raw materials,” says Cooper. The original suppliers had faded away. So, new purveyors of the needed ingredients were found. He sourced dried violet petals from Provence, and the berry maceration (a mix of blackberries, red raspberries, wild strawberries and cassis) from Burgundy.

Armed with a few old bottles from his family’s stash, Cooper was able to test the new liquid against the original. According to 'Martha Stewart's Living' magazine, March 2010, 'Creme Yvette', a 100-year-old violet liqueur, has been re-released.