Act of Violets

Serve in a Coupe glass...
2	fl oz	Rutte Dry Gin
⅓	fl oz	Noilly Prat Extra Dry Vermouth
⅔	fl oz	Créme de violette liqueur
⅔	fl oz	Freshly squeezed lemon juice
2	dash	Angostura Aromatic Bitters
½	fl oz	Pasteurised egg white

Display recipe in:

How to make:

DRY SHAKE all ingredients (without ice). SHAKE again with ice and fine strain into chilled glass.

Garnish:

Dust with grated nutmeg

Comment:

Silky berry fruit fortified with gin and balanced with lemon juice and dry vermouth.

About:

Created in 2009 by Ryan Chetiyawardana at Bramble Bar and Lounge, Edinburgh, Scotland. Originally based on Martin Miller's gin, this cocktail won the brand's UK Lost and Stolen competition.

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Makes this drink 11.67 times

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Vermouth dry

£10.95

Makes this drink 50.00 times

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