Water Lily

Name: Water Lily
Cuisine: Cocktail
Ingredients: 22.5 ml London Dry Gin; 22.5 ml Crème de Violette; 22.5 ml Triple Sec (Cointreau); 22.5 ml Fresh Lemon Juice

Created by Richard Boccato at Little Branch in New York around 2007.

Ingredients

London Dry Gin22.5 ml

Crème de Violette22.5 ml

Triple Sec (Cointreau)22.5 ml

Fresh Lemon Juice22.5 ml

Glassware

Coupe glass

Chilled.

Method

1
Chill a coupe glass.
2
Combine the gin, crème de violette, triple sec and lemon juice in a shaker.
3
Add ice and shake hard for 10–12 seconds.
4
Fine-strain into the chilled coupe.
5
Serve without garnish so the colour stays clean.

From the Bartender

Created by Richard Boccato at Little Branch in New York around 2007. It is the Aviation's more extroverted relative: same violet liqueur, none of the restraint. If you bought crème de violette for one Aviation and never opened it again, this is the drink that uses it up.

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