1 1/2 oz gin
1/2 oz simple syrup
3 slices cucumber
1 slice lemon
1 sprig hyssop
1/2 oz creme de violette
crush cucumber and lemon in the bottom of a mixing glass.
cover with ice and hyssop. add gin and simple.
shake and strain into a tall glass over fresh ice.
top with soda and stir. sink creme de violette.
garnish with lemon wedge and a small sprig of hyssop.
the result of a bartender challenge from a couple of girls who wanted something that tasted fresh. what kills me is i had edible flowers to use as a garnish and i forgot until it was too late. stole the name from a friend’s facebook alias, though it seemed like it fit.
Oh my God–creme de violette?! Sounds like heaven.