- 1-1/2 cups water
- 3/4 cup sugar
- 1 cup violet flowers
- 1 egg white
- 3/4 ounce London dry gin
- 3/4 ounce freshly squeezed lemon juice
- 3/4 ounce apple brandy
- 3/4 ounce violet syrup
- In a saucepot, simmer the sugar and water over medium heat, stirring, until the sugar starts to dissolve.
- Add the flower petals, and simmer 5 to 7 minutes.
- Allow to cool. You may transfer to a sealed container, and refrigerate for up to a month.
- Add 1 violet flower or candied violets (and optional violet leaf), for garnish.
- Drop the egg white into a cocktail shaker without ice.
- Pour in the gin, lemon juice, apple brandy, and syrup.
- Shake for 25 to 30 seconds or until frothy. Add ice, and shake again for about 20 seconds.
- Strain slowly into a cocktail or coupe glass.
Note that to make the egg whites really frothy, you should first do something called dry shaking. That is, shake the ingredients vigorously without the ice, then add the ice and shake again to chill it down and give the cocktail the requisite amount of dilution.
Learn more about foraging and botanical mixology in Into the Wild: Foraging in Urban Landscapes.
Reprinted with permission from Forager’s Cocktails by Amy Zavatto and published by Sterling Publishing, 2015.
In Forager’s Cocktails(Sterling, 2015), Amy Zavatto travels through farmers markets and speakeasies where the latest trends in mixology are coming from foraged and homegrown ingredients. This guide to imbibing will give you tips on how to forage and preserve the freshest berries, herbs, flowers and more.
You can purchase this book from the Mother Earth Living store: Forager’s Cocktails.