Combine gin, fresh lime juice, simple syrup, Crème de Violette (or butterfly pea mix), and egg white (or aquafaba) in a cocktail shaker without ice. Add lavender bitters if using. Dry shake vigorously for 15–20 seconds to emulsify the egg white and produce volume.

Wet shake

Open the shaker, add ice (about 1 cup), then shake again vigorously for 12–15 seconds until well chilled and the exterior of the shaker feels very cold.

Double strain the cocktail into a chilled coupe or stemmed glass through a fine mesh strainer to remove any ice shards and achieve a silky texture. The drink should present a pale purple to lavender hue with a frothy head from the egg white.

Fee Foam (topped foam)

Quickly combine Fee Brothers foam mix (or chosen foam ingredient) and club soda in a small bar mixing cup and gently stir to create a light microfoam. Spoon or gently pour about 0.5–1 oz of this foam onto the center of the cocktail's frothy head to create a distinct top layer. The foam will settle into a glossy, slightly different-textured top that carries a subtle bitters/vanilla note.

Garnish & Finish

Float a lime wheel on the rim or on top of the foam and lay a small edible lavender sprig across the foam. If desired, express a lime peel over the drink to release oils before dropping the peel in.

Serve immediately with a small tasting straw or pick.