Purple Peak Recipe

Measure & Combine

If using a standard London dry gin rather than an already-hued gin, measure 2 oz gin. Add 0.75 oz fresh lemon juice, 0.5 oz crème de violette, 0.25 oz blue curaçao, and 0.5 oz simple syrup into a cocktail shaker.

Add Egg White (Optional)

If you want a silky foam, add 0.5 of an egg white (about half an egg white). This step is optional; omit if you prefer no raw egg.

Dry Shake

Seal the shaker and dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and incorporate air for a stable foam and to help layers blend smoothly.

Ice Shake

Add ice (about 1 cup or enough to fill shaker) to the shaker and shake vigorously for another 10–15 seconds until the shaker is cold to the touch and well-chilled.

Strain & Layer

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove small ice shards and any egg white solids. For a more pronounced purple gradient, pour into the center of the glass; the mix of crème de violette and blue curaçao will combine with the gin and lemon to create a vivid purple (if using naturally purple gin, it will intensify).

Add a very small pinch (about 1/4 tsp) of edible glitter or pearl dust to the foam and gently stir with a cocktail pick so it settles into the surface—this gives a subtle shimmer without breaking the foam. If using no egg white, sprinkle the glitter lightly across the top of the cocktail.

Express a lemon twist over the drink to release oils and either lay it on the rim or place a dehydrated lemon wheel on the surface. Add a single lavender sprig as an aromatic garnish if desired; don’t stir after garnishing to preserve the visual gradient.

Serve immediately while cold. Provide a small stirrer if the guest prefers to mix the glitter or shift the color.