The Viola Bouquet Recipe

Combine Ingredients

Add 2 oz dry gin, 0.5 oz crème de violette, 0.75 oz fresh lemon juice, 0.25 oz elderflower liqueur, 0.25 oz simple syrup, and 0.5 oz egg white (if using) into a cocktail shaker without ice.

Dry Shake

Seal the shaker and shake vigorously for 15–20 seconds to emulsify the egg white and create a frothy texture. This step is important for the characteristic silky foam of the Viola Bouquet.

Wet Shake

Open the shaker, add a generous handful of ice and shake again for 10–15 seconds, until the shaker is very cold to the touch and the exterior is frosty.

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. This yields a smooth, satin finish.

Add Bitters (Optional)

If desired, add 1 dash of angostura or a floral bitters on the foam and use a toothpick to create a tiny decorative swirl or motif.

Garnish

Twist a lemon peel over the drink to express oils, rub it on the glass rim if you like, then drop it into the cocktail. Float 1–2 edible violets gently on the foam as a final elegant touch.

Serve immediately while the foam is fresh and the cocktail is cold. Advise guests to sip slowly to enjoy the floral aromatics and the balance of gin, lemon, and violet.