Spring Wedding

Our new photographer named this drink. He said “This tastes like a spring wedding,” when he tasted it, and I figured that was as good a name as any.

Here’s how we made it —

Spring Wedding
1.5 oz. Gin
0.25 oz. Creme de Violette
0.25 oz. Chambord
0.25 oz. Creme de Cacao
0.5 oz. Lemon Juice
1.5 oz. Egg white (equals 1 egg white, if you use a real egg)

Dry shake all of those ingredients
Add some ice, and shake it again
Strain it off into a coupe glass
Garnish with some lavender pods

Notes: This drink is actually spectacular. I picked it as one of my pre-existing drinks to be featured on the new menu I am collaborating on with a local restaurant. All of the flavors are really well balanced, and if I changed anything, I would maybe add a dash or 2 of chocolate bitters, just to kind of bring out the chocolate notes a little more. Otherwise, the drink itself was one of our favorites from the shoot.

Once the new menu is released at Grateful Head, you can come down and try one!

Feel free to leave a comment on what you think about this cocktail, or if you make one, please share your experience here or on Facebook.

Enjoy! See ya next time! =]
Photo Credit: Robbie Brindley

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