A variation on a White Lady (a New Orleans Sour), this gin-based coupe carries crème de violette, orange flower water and edible flower petals, but blue curaçao is its crown jewel. It’s poured last to complete the cocktail—a tribute to the long-term ghostly guest of Louisville’s Seelbach hotel.
- 1 1/2 oz Beefeater gin
- 3/4 oz Fresh lemon juice
- 1/2 oz Simple syrup
- 3 drops Orange flower water
- 1/4 oz Crème de violette
- Blue curaçao
- Garnish: Edible flower petals
Add all ingredients except for the blue curaçao into a shaker with ice and shake vigorously.
Double-strain into a coupe glass.
Garnish with edible flower petals.
Pour a slip of the blue curaçao down the side of the glass so that it layers on the bottom.
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