|3/4 fl oz||Rutte Dry Gin|
|3/4 fl oz||Triple sec liqueur (40%)|
|1/2 fl oz||Crème de violette liqueur|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/6 fl oz||Giffard Sugar Cane Syrup|
|1/3 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Adapted from an equal parts (¾oz each gin, triple sec, Crème de violette and lemon juice) recipe created in 2007 by Richard Boccato at Little Branch bar in Tribeca, New York City, USA.