A variation on a White Lady (a New Orleans Sour), this gin-based coupe carries crème de violette, orange flower water and edible flower petals, but blue curaçao is its crown jewel. It’s poured last to complete the cocktail—a tribute to the long-term ghostly guest of Louisville's Seelbach Hotel.
Add all ingredients except for the blue curaçao to a shaker. Add ice and shake vigorously, then double strain into a glass. Add the edible flower garnish, then pour a slip of blue curaçao down the side of the glass so that it layers on the bottom.