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This cocktail is one near and dear to my background as every single ingredient down to the flowers (except the lime) is from a local Colorado company!
- 2.0 oz The Block Distilling Co Spring Gin
- 1.0 oz Golden Moon Distillery Crème de Violette
- 0.75 oz Fresh Lime Juice
- 4 dashes Floral Bitters
Garnish with edible flowers (these are from Lost Creek Micro Farm) that have been frozen in a thin piece of ice - upon presenting the drink with the ice covering the top of the glass break the ice into the glass thus melting it and releasing the edible flowers.
Recipe and words by The Whisky Accountant
