Water Lily
This striking, very floral, twist on the Corpse Reviver, with crème de violette replacing Lillet Blanc, is not so far removed from an Aviation. Made using equal parts of Gin, crème de violette, Cointreau and lemon juice, created in 2007 by Richard Boccato at Little Branch bar in Tribeca, New York City and included in the PDT Cocktail Book.
Little Branch is another fine edition to the cocktail empire of Milk and Honey’s Sasha Petraske. This low-lit subterranean gem is hidden down a flight of stairs in a nondescript corner of the West Village.
Thanks to the equal-part measurements, the Water Lily is well balanced and does a great job of highlighting gin’s flavour without it or any other ingredient being too overwhelming.
Ingredients
25ml Gin
25ml Creme de Violette
25ml fresh lemon juice
25ml Cointreau
Directions
Fill a cocktail shaker with ice
Add all ingredients and shake for 10 seconds
Strain into a coupé glass
Garnish with a wheel of lemon