Garnish:
Violet blossom or mint sprig
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Rutte Dry Gin |
| 1⁄2 fl oz | Cognac VSOP |
| 1⁄2 fl oz | Créme de violette liqueur |
| 1⁄2 fl oz | Pasteurised egg white |
| 1⁄6 fl oz | Giffard Sugar Cane Syrup |
| 1⁄2 fl oz | Chilled water (omit if using wet ice) |
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Comment:
Smooth, delicate and floral: the gin and brandy add just enough bite.
About:
Named after the jazz standard that was a hit for Nat King Cole.
