Blue Moon Recipe

Cocktail

1. 1

   Prepare glass

   Chill a coupe or martini glass by filling with ice and cold water. Set aside while you mix the cocktail.

2. 2

   Dry shake (if using egg white)

   In a cocktail shaker, add gin, crème de violette, triple sec, fresh lemon juice, simple syrup, and the egg white (if using). Seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

3. 3

   Wet shake

   Add a large handful of ice to the shaker (about 1 cup). Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty on the outside.

4. 4

   Rinse and combine (alternative layering step)

   If you prefer a lighter violet flavor, you can add the crème de violette as a rinse instead of mixing it: after chilling the glass, pour out the ice water and swirl 1 tsp crème de violette in the glass to coat, discard excess, then proceed with the other ingredients (gin, triple sec, lemon, syrup) shaken with ice and strain into the glass.

5. 5

   Strain

   Double-strain the cocktail into the chilled coupe using a Hawthorne or fine mesh strainer to remove ice shards and any coagulated egg white bits, producing a smooth, pale blue-violet drink with a light foam on top.

6. 6

   Garnish and finish

   Express a lemon twist over the drink to release oils and rim the glass briefly, then drop it in as a garnish or rest a dried lavender sprig atop the foam. Optionally add 1 dash Angostura bitters to the foam for aromatic contrast.

7. 7

   Serve

   Serve immediately while chilled. Sip and enjoy the floral, citrus-balanced Blue Moon.