This Martini-style cocktail needs to be served well stirred in an ice-cold glass. Originally a shaken drink, it benefits from dilution, hence a splash...
Did take one of Nanda Sandhu's recommendations and did an additional spray of absinthe on the top. It did get rid a little of the violet floral taste, with it remaining in the background.
Particularly if you are making a mini-version (half quantities) be very careful with the absinthe and creme de violette quantities, as this is critical to the balance of this flavoursome cocktail