- 2 oz Hans Reisetbauer Blue Gin
- .75 oz Giffard Crème de Violette
- .75 oz dry vermouth
- 3 dashes of orange bitters
Combine ingredients in a mixing glass, add ice, stir, and serve in a chilled coupe. Crack a lemon twist over the top to garnish. To be extra floral use a violet garnish as well, and instead of orange bitters we recommend lavender bitters made by Bar Keep.