This bourbon cocktail from The Whistler in Chicago gets its hue from creme de violet — and a few dashes of purple carrot juice!
Keyword bourbon, Creme de Violette liqueur, lemon, orgeat, purple carrot
- 1 ½ oz. Evan Williams White Label bourbon
- ½ oz. Creme de violet
- ¾ oz. Fresh lemon juice
- ¾ oz. Orgeat
- 4 dashes Purple carrot juice
- Add all ingredients to a shaker tin with ice, shake, and strain into a coupe glass, express and garnish with a lemon peel.
Alex Barbatsis, bartender at The Whistler in Chicago, created this recipe.