Crème de violette adds sweetness and an arresting purple color to a tart mix of gin, lemon juice, and triple sec in a cocktail based on one from Manhattan bar PDT.
- 3⁄4 oz. triple sec
- 3⁄4 oz. crème de violette
- 3⁄4 oz. fresh lemon juice
- 3⁄4 oz. gin
- Strip of orange zest, for garnish
- Combine triple sec, crème de violette, lemon juice, and gin into a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with orange zest.