2⁄3 oz Gin (Empress 1908 Indigo)
2⁄3 oz Triple sec
2⁄3 oz Dry vermouth, Dolin
2⁄3 oz Absinthe
1⁄2 oz Crème de Violette
2⁄3 oz Lemon juice
Instructions
Combine gin, triple sec, vermouth, absinthe, and creme de violette in a cocktail shaker with ice. Shake and strain into a chilled coupe glass. Float lemon juice on top to create a reactive change of colors. Garnish with a lavender sprig or blueberries