Created by Danielle Tatarin of The Designer Cocktail Company, and featured in BC Liquor 'Taste' magazine under an article for signature wedding cocktails. In a cocktail shaker with ice, shake up the vodka, absinthe, coconut water syrup and the lemon bitters. Strain into a champagne flutre and top up with champagne. Garnish with some grated lemon zest. ...

Layer ½ shot of violet syrup, ½ shot of bourbon into a shot glass. Use a barspoon to create separate layers of the liquids in the glass. Pour some drops of lemon bitters to create a thin border between the syrup and the bourbon. ...