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Violette

Recipe by Steven Trager, Mixologist, Paces & Vine
Photography by Kyle Ripley, Haigwood Studios
Picture
Yield: 1 drink

    2        ounces Broker’s Organic Gin
 3/4        ounce Crème de Violette
 1/2        tablespoon fresh lemon juice
    1        egg white
 1/4       ounce Lavender-Infused Simple Syrup (recipe included)
    2       dashes orange blossom water
    1       dash rosewater 
    1       splash red wine (the deeper the color the better)

             fresh lavender for garnish*
 
Combine all ingredients except red wine in a cocktail shaker with ice and shake hard for 20 seconds. Strain into a mixing glass and re-shake with no ice for 10 seconds. Pour into a champagne coupe, add a splash of red wine, garnish with lavender buds, and enjoy!

*Edible lavender is available at many food stores.

Lavender Simple Syrup
  1/4    cup lavender buds
     3     ounces lavender oil
     1     cup sugar

For the Lavender Simple Syrup
Combine all ingredients with 1 cup water, bring to a boil and continue to boil until sugar is dissolved. Cool and store in refrigerator for 48 hours. Strain and use as desired. 

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