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All cocktail photos and written content for Drinking and Thinking... © 2019 by Dave Hebb

Flower Girl

My favorite floral drink!


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Last year I fell in love with Crème de violette and experimented with all kinds of flowery cocktails. I had a favorite that was very similar to this recipe but with vodka, and I did a lot of experiments and came up with my own concoction, which maybe I’ll post next week, but nothing quite compares to the Flower Girl. I think that rum instead of vodka makes it more complex and balances the floral flavors of the elderflower and violet, while the lavender syrup with the egg white adds a silky mouthfeel. It’s like drinking a field of flowers…


The original recipe from Town & Country Magazine by the Atwood bar in NYC calls specifically for Banks rum, but I tried Pyrat and also Appleton Estate which make it darker and richer but I think any aged rum would be fine. I also made my lavender syrup with fresh lavender buds from a plant in my yard and used honey instead of sugar. The basic simple syrup recipe is 1:1 sugar to water, but I used less of the honey, maybe ¾ cup to 1 cup water and 2 tablespoons of fresh lavender buds. Also fresh lavender buds for the garnish as well.


I know some people might be grossed out by the egg white, but it’s really essential to help bring out the delicate flavors and have them linger on your palate. Don’t be a wimp, just do it! Drink like a girl!


  • ½ oz. rum

  • ½ oz. St. Germain

  • ¼ oz. Crème de violette

  • 1 oz. fresh squeezed lemon

  • ½ oz. lavender syrup

  • 1 egg white


Dry shake all ingredients, then add ice and shake again. Strain and garnish with lavender buds or seeds.

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