- 1 egg white
- ½ oz lemon juice
- ½ tsp granulated sugar
- 1 ½ oz gin
- ½ oz crème de violette
Dry shake the hell out of it to emulsify the egg white. Add ice and shake normally. Double strain into a coupe.
Original source: Robert Hess
Aside from the obvious personal appeal of this cocktail’s name, it is the second-best use for crème de violette I’ve found so far. And if you’re going to buy a bottle to use for Aviations and then consume it ¼ oz at a time, you’re going to start looking around for more uses of that ingredient.
(Single-use liqueurs are the bane of my existence. I’ve dealt with that in a sub-optimal fashion, and have a bar filled with bottles. At least spirits will last forever on your shelf: lower-proof stuff goes flat over time, and there’s only so much room in one’s refrigerator.)
I ordered this cocktail once from The Varnish, after checking with the waiter whether weird orders were welcome, and was perfectly happy. It’s got a lovely color, a cloudlike texture, and a delicate sweetness.
The shaker ball has become ubiquitous in the time since Robert Hess recorded his video: it is the perfect tool for augmenting a dry shake.