The Globe Recipe

Prepare glassware

Chill two coupe or flute glasses in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail.

Combine ingredients

In a cocktail shaker, add 4 oz Grey Goose vodka, 1 oz Mouse Kingdom dark berry liqueur, 0.5 oz creme de violette, 0.25 oz rose liqueur, 3 oz fresh strained apple juice, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup (use only if you prefer a sweeter drink). If you want a silkier texture, add 1 egg white (optional).

Dry shake (if using egg white)

If you added egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

Shake with ice

Add 1–1.5 cups of ice to the shaker. Shake hard for 12–15 seconds until the shaker is very cold and properly diluted (ice should frost the shaker).

Double strain

Discard ice from chilled glasses if used for chilling. Double-strain the cocktail into the two chilled glasses (about 3–4 oz per glass) using a hawthorne strainer and a fine mesh strainer to remove ice shards and any egg white lumps.

Float an edible rose petal or a candied violet on the foam or surface of each glass. Arrange 3 thin apple slices as a fan on the rim of each glass or rest the apple fan across the rim. Finish with a light lemon twist over each drink to express oils, then discard or drop the twist into the glass.

Serve immediately to enjoy the aromatic top notes from the violette and rose liqueurs and the bright apple-citrus balance. This recipe is sized to serve two.