New Violet Femme Recipe

Make syrup

Combine 3 tablespoons honey, 3/4 cup water, and 1 teaspoon dried lavender buds in a small saucepan. Warm over medium heat, stirring, until the honey dissolves and the mixture just reaches a gentle simmer (do not boil). Remove from heat and steep for 10 minutes to infuse lavender.

Strain the syrup through a fine mesh sieve to remove lavender buds. Cool to room temperature, then refrigerate until cold. Yields about 6 ounces; use 3/4 ounce per cocktail and keep remainder refrigerated up to 2 weeks.

Dry shake (if using egg white)

If using egg white for a silky foam, add 2 oz New Amsterdam Gin, 3/4 oz fresh lemon juice, 3/4 oz chilled lavender honey syrup, 1/2 oz egg white (about half a large egg white), and 1/4 oz Crème de Violette into a cocktail shaker without ice. Dry-shake vigorously for 15–20 seconds to emulsify and build foam.

Wet shake

Add a handful of ice (about 1 cup) to the shaker. Shake hard for 12–15 seconds until well chilled (or about 20 seconds if you did a dry shake first).

Strain

Double-strain into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and any foam impurities.

Add Crème de Violette

If you prefer a more pronounced violet color, gently float an additional 1/8–1/4 oz Crème de Violette on top by pouring it slowly over the back of a bar spoon so it sits as a thin layer on the foam. (Optional: if you already added the 1/4 oz in the shake, skip this step.)

Garnish

Express a lemon twist over the drink to release oils, wipe the rim, and drop the twist into the drink. Garnish with a single lavender sprig laid across the glass or rested in the foam.

Serve immediately. The drink should be floral, slightly sweetened by the lavender-honey syrup, with bright citrus and a violet perfume.