Have been a little obsessed with violets this year and wanted to find a simple way to experiment with that flavor profile. Found a great organic raw violet syrup from Bacanha (I fell for their old-timey apothecary bottles) and added a few spoonfuls to a batch of blackberry simple syrup I’d made earlier. I love the floral notes this adds to cocktails and iced drinks, even to bowls of yogurt or fruit salad—so good!
