@wildfolklore mixes up an oh-so delicious spring cocktail inspired by fragrant sweet violets. Crème de Violette, homemade blueberry syrup, and a float of frothy foam make this recipe simply irresistible.

Method

Dry shake the egg white, Empress 1908 Gin, blueberry simple syrup, lemon juice, and Crème de Violette vigorously for 30 seconds. Add plenty of ice to the shaker and shake for 30 seconds more. Strain into a chilled glass and garnish with blueberries and violets. *For the syrup, combine ½ cup sugar, ½ cup water, and ½ cup blueberries in a small pot and bring to a gentle simmer over medium heat. Gently mash the berries to release their juices. Once the sugar has dissolved completely and the syrup has thickened, remove from the heat, cover, and steep for 10 minutes. Strain syrup through a fine mesh strainer and cool completely before using.