Gin Purple Sour Recipe

Dry shake (if using egg white)

Add gin, fresh lemon juice, simple syrup, egg white, and creme de violette to a cocktail shaker. Do not add ice yet. Seal and shake vigorously for 15–20 seconds to emulsify and build a frothy texture.

Wet shake

Open the shaker and add blue curaçao (if using) and a small handful of ice. Seal and shake hard for 12–15 seconds until well chilled and the outside of the shaker is very cold.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass over one large ice cube (for on-the-rocks service) or without ice (for a classic sour presentation) using a fine mesh strainer to ensure a smooth foam.

Carefully add 2 dashes of angostura bitters onto the foam. Use a toothpick or small skewer to drag a simple design (optional).

Garnish with a lemon twist or dehydrated lemon wheel on the rim and optionally float an edible violet or cocktail cherry. Serve immediately.