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Emily’s Garden

Course Drinks
Keyword Bombay Sapphire gin, Creme de Violette liqueur, gin, ginger beer


  • 1 ½ oz. Bombay Sapphire gin or other premium gin
  • 1 oz. Creme de Violette liqueur
  • ½ oz. Lemon juice
  • ½ oz. Ginger syrup


  • Combine ingredients in a shaker.
  • Shake well with ice and strain over fresh ice.
  • Garnish with 2 drops of rose water and 3 dried rosebuds.


The mixologists at Fork & Barrel restaurant in Louisville, KY, created this recipe.