Asilky and sweet sour balanced with aromatic and botanical flavours. Crème de violette is a great standby to have in your cupboard: just a few drops will transform a cocktail or dessert with a hint of floral taste and colour. Elderflower sour Serves 1 40ml gin – I use Filliers Oude Graanjenever for its slightly whisky-like notes; the likes of Bathtub or The Botanist would also work well here 25ml elderflower liqueur – I use St Germain, but would also recommend Briottet’s Fleur de Sureau 20ml fresh lemon juice 15ml crème de violette – I use the Bitter Truth’s violet liqueur 1 egg white 1 sprig gypsophila or lavender, to garnish Put all the liquids and the egg white in a shaker and dry shake. Add ice, shake again, then strain into a chilled coupette or martini glass, garnish and serve. UK readers: click to buy these ingredients from Ocado Diogo Felicio, bar manager, GNH Bar and Terrace, London N1