This bourbon cocktail from The Whistler in Chicago gets its hue from creme de violet — and a few dashes of purple carrot juice!
1 ½ oz. Evan Williams White Label bourbon½ oz. Creme de violet¾ oz. Fresh lemon juice¾ oz. Orgeat4 dashes Purple carrot juice
Add all ingredients to a shaker tin with ice, shake, and strain into a coupe glass, express and garnish with a lemon peel.
Alex Barbatsis, bartender at The Whistler in Chicago, created this recipe.