Combine in a shaking tin with ice; shake; serve in chilled glassware
This may not be the best and final ratios, but I got it to a point that I enjoyed it.
I've been intrigued by how to use Creme de Violette outside of a few tried-and-true cocktails, but find it pretty florally aggressive. I decided to try something different - one of the main flavor compounds in violet is alpha-anole; I tried combining different elements of a ~sort-of Daisy that all included alpha-anole as part of their chemistry. (Celery, grapes, blackberries, grapefruit.)