If using egg white for texture, add gin, elderflower liqueur, lemon juice, simple syrup, creme de violette, and egg white to a cocktail shaker. Do not add ice yet. Seal and shake vigorously for 15 seconds to emulsify and create foam.

Shake with ice

Add ice to the shaker (about 1 cup or enough to fill). Shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled.

Double strain

Strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and any coagulated egg white. If you prefer a longer, lighter drink, strain into a highball glass over fresh ice and top with 1 oz soda water, stirring gently once.

Finish and serve

If served straight up in a coupe, let the foam settle slightly. Garnish with an edible flower placed gently on the foam or a candied lemon twist and a lemon wheel on the rim. Serve immediately.

Garnish

For edible flower: rinse gently and pat dry. Place on top of the foam or float on the spirit surface. For candied lemon twist: cut a long lemon peel, remove pith, twist over the drink to release oils and drop or perch on the glass rim.