Violet Ember

A visually striking, aromatic cocktail built around the vibrant color and tart flavor of blackberries, balanced by earthy gin, floral crème de violette, and a touch of lemon. The drink's subtle herbal core is accented by an elegant candied ginger garnish, and its rich hue glows over a single large ice block in a rocks glass. Ingredients: - 2 oz gin (preferably London Dry for structure) - 0.5 oz crème de violette - 0.75 oz fresh lemon juice - 0.5 oz blackberry syrup (see below) - 2 dashes Peychaud’s bitters For garnish: - 2-3 blackberries, skewered - 1 piece candied ginger, skewered Glassware: - Double old-fashioned (rocks) glass Ice: - 1 large clear ice cube/block Blackberry Syrup (makes enough for 4-5 drinks): - 1/2 cup fresh blackberries - 1/2 cup sugar - 1/2 cup water Preparation: 1. Make the blackberry syrup: In a small saucepan, combine blackberries, sugar, and water. Bring to a simmer, muddling berries gently to release juice. Simmer for 5 minutes, then strain through a fine mesh sieve, pressing to extract liquid. Cool completely before using. 2. In a shaker, combine gin, crème de violette, lemon juice, blackberry syrup, and bitters. Fill with ice and shake hard for 12-15 seconds. 3. Strain over a large block of ice in a rocks glass. 4. Garnish with a skewer of blackberries and a piece of candied ginger. Serving Notes: The floral and fruity notes are accented by the aroma of fresh blackberries and the subtle spice of candied ginger, offering complexity and color while keeping the sip crisp and balanced. The large ice block slows dilution, allowing flavors to evolve as you sip.