A silky and sweet sour balanced with aromatic and botanical flavours. Crème de violette is a great standby to have in your cupboard: just a few drops will transform a cocktail or dessert with a hint of floral taste and colour.
Elderflower sour
Serves 1
40ml gin – I use Filliers Oude Graanjenever for its slightly whisky-like notes; the likes of Bathtub or The Botanist would also work well here
25ml elderflower liqueur – I use St Germain, but would also recommend Briottet’s Fleur de Sureau
20ml fresh lemon juice
15ml crème de violette – I use the Bitter Truth’s violet liqueur
1 egg white
1 sprig gypsophila or lavender, to garnish
Put all the liquids and the egg white in a shaker and dry shake. Add ice, shake again, then strain into a chilled coupette or martini glass, garnish and serve.
