Patricia Grimm, the beverage director at Adele’s in Nashville, wanted to create a light, bright brunch cocktail that highlighted the elegant floral flavors of crème de violette—known mainly for its use in the classic Aviation—without the dull tinge it can lend to drinks. “When added to a clear spirit, it typically reads gray, which belies its vibrant taste,” she says. “The earthiness of lambrusco and gin botanicals work great with the violet floral notes.” Lemon gives it fragrance and bright acidity.
This recipe originally appeared as part of “3 Recipe Reasons Why You Should Use Sparkling Red Wine in Your Holiday Cocktails.”
Add all ingredients into a shaker with ice and shake until well-chilled.
Double-strain into a coupe.
Garnish with dehydrated lemon wheel or fresh lemon twist.