Rothman & Winter’s Creme De Violet Recipe

Infuse the Vodka

In a large glass jar, combine the dried violet petals and vodka. Seal the jar tightly and let it sit in a cool, dark place for 2 weeks. Shake the jar gently every few days to help the infusion process.

Make the Syrup

After 2 weeks, strain the violet-infused vodka through a fine mesh strainer or cheesecloth into a clean saucepan, discarding the violet petals. Add the granulated sugar and water to the saucepan and heat over medium heat until the sugar is fully dissolved. Do not let the mixture boil.

Add Flavor

Once the sugar has dissolved, remove the saucepan from heat. Stir in the lemon zest and lemon juice for added brightness. Allow the syrup to cool completely.

Combine and Bottle

Once the syrup is cooled, mix it with the violet-infused vodka in a clean bottle. Seal the bottle tightly and shake gently to combine.

Maturation

Let the combined mixture sit for an additional week to allow the flavors to meld together. Store it in the refrigerator for up to 6 months.