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.
- 1 ounce Boodles London dry gin
- 1/2 ounce Rothman & Winter crème de violette
- 1/2 ounce lemon juice, freshly squeezed
- 1 ounce lambrusco
- Garnish: dehydrated lemon wheel or lemon twist
Add the gin, creme de violette and lemon juice into a shaker with ice and shake until well-chilled.
Double-strain into a coupe.
Top with the lambrusco and stir gently and briefly to combine.
Garnish with a dehydrated lemon wheel or fresh lemon twist.