Violet Beauregard Recipe
Make Violet Beauregard Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
Prepare and chill glass
If serving up (no ice), place a coupe or cocktail glass in the freezer for several minutes. If serving on the rocks, fill the serving glass with fresh ice and set aside.
Dry shake (if using egg white)
Add the gin, fresh lemon juice, Crème de Violette, St. Germain, simple syrup, and egg white (if using) to a cocktail shaker without ice. Seal and shake vigorously for 10–15 seconds to emulsify and build a smooth foam.
Wet shake
Add ice to the shaker (about 4 large cubes). Seal and shake hard for 10–15 seconds until the exterior of the shaker becomes frosty and the mixture is well chilled.
Strain and serve
If serving up: double-strain the cocktail into the chilled coupe to remove small ice shards and any solids. If serving on the rocks: discard the ice from the serving glass, add 3 fresh ice cubes, and strain the cocktail over the ice.
Garnish and finish
Express a lemon twist over the drink to release oils, run it around the rim and drop it in, or float an edible violet on the foam. Serve immediately.