Violets & Lace

By Donny Evans, Manager at the Oak Bar at The Hermitage Hotel


2 oz Empress 1908 Gin
3/4 oz St. Germain Elderflower Liqueur
1/2 oz freshly squeezed lemon juice
crème de violette


Combine the gin, elderflower liqueur and lemon juice along with 1 bar spoon of the crème de violette. Stir for 30 seconds with a bar spoon. Strain into a coupe glass and garnish with a lemon peel.

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