Plum Brandy Crème De Violette Lemon Blueberry Lavender Recipe

1. Cook syrup

Combine 0.5 cup blueberries, 0.25 cup water, 2 tablespoons sugar, 1 teaspoon dried culinary lavender, and 1 teaspoon lemon zest in a small saucepan over medium heat.

2. Bring to a gentle simmer and mash the blueberries with a spoon or muddler. Simmer for 4–6 minutes until fruit is soft and sugar is dissolved and fragrant with lavender.

3. Remove from heat and let steep for 10 minutes to intensify lavender flavor, then strain through a fine mesh sieve into a bowl, pressing on solids to extract juice. Discard solids. Cool to room temperature. Yield: about 3 tablespoons flavored syrup.

4. If using egg white: perform a dry shake first. In a cocktail shaker, combine 2 oz plum brandy, 0.5 oz crème de violette, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 0.5 oz blueberry liqueur (or 0.5 oz of the cooled lavender-blueberry syrup), and 1 egg white. Dry shake (no ice) vigorously for 15–20 seconds to emulsify and build foam.

5. Add a handful of ice to the shaker (about 4–6 large cubes) and shake vigorously for another 12–15 seconds until well chilled and slightly diluted.

6. If not using egg white: add all cocktail ingredients (omit dry shake) to shaker with ice and shake vigorously until well chilled, about 12–15 seconds.

7. Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer to remove ice shards and any blueberry solids. The drink should have a pale violet to plum hue with a silky foam if egg white was used.

8. Skewer 3 fresh blueberries on a cocktail pick and rest across the rim of the glass, or float individually on the foam.

9. Place a small lavender sprig or edible flower atop the foam for aroma. Express a lemon twist over the drink (squeeze skin to release oils) and drop it into the glass or rest on the rim.

10. Serve immediately. Optional: brush a drop of the reserved lavender-blueberry syrup onto the foam for a glossy spot and a burst of color.