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Used Simon's amounts with Cocchi Extra Dry, Fiorente Elderflower, and Empress 1908 Indigo gin, which gives the drink a much more shagadelic violet color than the one in Simon's picture. Lovely floral notes. No garnish (orange zest seems wrong), but edible flower petals of a suitable color would work. Shaken, not stirred, baby!

Made this with Sipsmith London dry gin and I think the balance is a bit off. Will try it again with a milder gin.

A martini very subtly flavoured with elderflower and violet - yes, the tiny 2.5 ml component of violet is noticeable and seems perfectly balanced with the 7.5 ml elderflower. I used Plymouth Gin and St Germain elderflower liqueur. An unusual, inventive and delicate take on a regular 4:1 ratio "wet" martini.

Trying this after the joys of a Parma Violet Spritz or two, I've learnt two things. Firstly, and perversely, uber-dominant Crème de Violette works best in cocktails where its dominance is given free rein (i.e. not this one!), and second - martinis can kick you in the seat of the pants.

Made this with Hendrick's Midsummer Solstice gin, Mancino Sakura Vermouth, St Germain Elderflower liqueur and liqueur dr Violette. Was delicious, and while it was more spirit forward than I generally prefer, the florals balanced beautifully and overall was delicious.

This is just great. I was a bit concerned it would be too flowery-powery, but it isn't as long as the Crème de Violette is kept to a homeopathic level! Like you could even just rinse with it. And I made this with Hendricks gin, whose cucumber-rose profile goes fantastically well with the floral liqueurs.

I like that you can taste each of the different ingredients. Outstanding balance, and very spirit forward. My type of cocktail before dinner.

Ooh I like this one, with Tarquins gin. Very spring like.