Wednesday, December 14, 2011

Gray Lady

Rose and violet lend this drink a complex, but far from flowery, flavor.  This cocktail is light and delicious.

1 egg white
3/4 oz. creme de violette
1/2 oz. Bols Genever
1/2 oz. Royal Rose Rose Syrup
1/2 oz. lemon juice
1/2 dropper Bittercube Jamaican bitters

First, dry shake the egg white: add egg white and lemon juice to an empty shaker and shake for a minute or more.  Add ice, spirits, and simple syrup; shake for another minute or two.  Serve on the rocks or straight up.

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