Foraging for wild violets means it is time to make syrups, shrubs, and tinctures and shake up something delicious and beautiful. This ‘Up In The Clouds’ cocktail is a variation of the pre-Prohibition gin cocktail, The Aviation using Hendricks, maraschino liqueur, lemon juice, egg white, and a homemade syrup I made after our recent violet foraging expedition.
Up In The Clouds
2 oz Hendrick’s gin
1/2 lemon, squeezed
1/2 oz maraschino liqueur
1/2 oz violet syrup* (or creme de violette)
Combine all ingredients in cocktail shaker. Shake vigorously. Strain into coupe glass. Garnish with fresh violets.
2 cups fresh picked wild violets
1 cup sugar
2 cups water
Combine all in a saucepan, bring to a boil. Reduce and let simmer for 10 minutes. Let cool and then strain into a container to store. Can be stored in refrigerator for 2-3 months.