A variation on a White Lady (a New Orleans Sour), this gin-based coupe by bartender Eron Plevan 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.
- 1 1/2 ounces Beefeater gin
- 1/4 ounce crème de violette
- 3/4 ounce fresh lemon juice
- 1/2 ounce simple syrup
- 3 drops orange flower water
- blue curaçao
- Garnish: edible flower petals
Add all ingredients except for the blue curaçao into a shaker with ice and shake vigorously.
Double-strain into a coupe glass.
Garnish with edible flower petals.
Pour a slip of blue curaçao down the side of the glass so that it layers on the bottom.