2 oz. The Botanist Gin,
.75 oz. Cointreau Camomille,
.25 oz. Dolin Dry Vermouth,
1 barspoons Orchard Apricot Liqueur,
2 dashes Feegan’s Orange Bitters
Violet Hour Tea
Meaghan Dorman /// Raines Law Room at The William /// NYC
The cocktail came about while working on martini variations. The camomille surprised me with its fresh, floral notes, as I was used to the dried tea version. I thought the stone fruit of the apricot matched it well. I thought it to be a lovely mature “tea” for the beautiful time that day turns into evening, hence the Violet Hour Tea was created.