Here's how I think it's made:
- 2 oz. bourbon (Bulleit is best, I think)
- 1 oz. Creme de Violette
- 1 Tbsp. lavender-infused honey*
- Lemon twist
*In place of lavender honey (it's hard to find in your average grocery store), a simple syrup works just as well. Add equal parts water and white sugar to a sauce pot on medium heat - 1/4 cup each should do it. Bring to a boil, remove from heat, add fresh lavender, and let stand for a minute. Then strain mixture over a jar or bowl to remove lavender bits.