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.