¾ oz. Giffard Creme de Violette liqueur
¾ oz. Giffard Blue Curaçao
¾ oz. Hayman’s Old Tom gin
¾ oz. Lemon juice
1 Egg white
Combine ingredients and dry shake. Wet shake then double strain into coupe glass and garnish with an edible yellow lily.
Damion Allen, bartender at Prohibition Savannah, created this recipe.
