Empress Violet
Violet-hued and gin-kissed
Ingredients
- 3/4 ounce Empress 1908 Indigo Gin (see Notes)
- 3/4 ounce Crème de Violette Liqueur (see Notes)
- 3/4 ounce Cointreau (or another orange liqueur)
- 3/4 ounce freshly squeezed lemon juice
- 1 large egg white (2 tablespoons liquid egg whites)
Instructions
- Place gin, Violet liqueur, Cointreau, lemon juice and egg white in a cocktail shaker and dry shake (no ice) for 20 seconds.
- Add ice and shake for 10 seconds.
- Strain into a coupe or Nick and Nora glass.
Notes
- Can’t find Empress 1908 Indigo Gin? You can use any gin (preferably a floral one) but you will not have quite the purple color. Note that the butterfly pea blossoms that color this gin don’t add any noticeable flavor.
- I recommend Rothman & Winter’s Crème de Violette but there are some others on the market. Look for one that is naturally flavored and colored.
- For ease, I recommend using liquid egg whites. 2 tablespoons equals 1 large egg white. Typically liquid egg whites are also pasteurized.
