Violette
Recipe by Steven Trager, Mixologist, Paces & Vine
Photography by Kyle Ripley, Haigwood Studios
Photography by Kyle Ripley, Haigwood Studios
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.
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.
