Wild Violet Cocktail

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)

Egg white

Directions:

Combine all ingredients in cocktail shaker. Shake vigorously. Strain into coupe glass. Garnish with fresh violets.

*Violet Syrup

2 cups fresh picked wild violets

1 cup sugar

2 cups water

Directions:

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.