Purple Haze Recipe

Prepare glass

Chill a coupe or stemmed cocktail glass by filling it with ice and cold water; set aside while you mix the drink.

Muddle fruit

In a cocktail shaker, add the 3 blackberries or raspberries. Gently muddle just enough to break the fruit and release juices — do not over-mash into a puree (about 6–8 light presses).

Add base ingredients

Into the shaker with the muddled berries add 2 oz gin, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 0.5 oz crème de violette, 0.25 oz blue curaçao, and 0.5 oz egg white if using. The egg white creates a silky foam and smooths the tartness.

Dry shake

Without ice, seal the shaker and shake vigorously for 12–18 seconds to emulsify the egg white (if used) and incorporate the fruit. This produces a thicker foam and a silkier mouthfeel.

Wet shake

Open the shaker, add a generous scoop of ice (about 1 cup) and shake again vigorously for 12–15 seconds to chill and dilute the cocktail to proper strength.

Strain

Discard the ice and water from the chilled glass. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh sieve to remove berry seeds and ice shards. The drink should have a pale purple to lavender hue with a foam layer if egg white was used.

Garnish and finish

Express a lemon twist over the cocktail to release oils, then run it around the rim and drop it in, or top with an edible flower for a showy presentation. Optionally, float a small halved berry on the foam. Serve immediately.