Ingredients
- 1 ½ oz. Bombay Sapphire gin or other premium gin
- 1 oz. Creme de Violette liqueur
- ½ oz. Lemon juice
- ½ oz. Ginger syrup
Instructions
- Combine ingredients in a shaker.
- Shake well with ice and strain over fresh ice.
- Garnish with 2 drops of rose water and 3 dried rosebuds.
Notes
The mixologists at Fork & Barrel restaurant in Louisville, KY, created this recipe.
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