Directions
Add gin, Lillet, maraschino liqueur, lemon juice and lavender syrup to a shaker.
Add ice and shake very hard for 15-20 seconds.
Strain into a Champagne flute or coupe.
Invert grapefruit peel over the drink and squeeze so oils are released into the glass, perfuming the drink.
Garnish with orange peel. To recreate the colour crème de violette add 1 drop neon blue and 2 drops neon pink, Clubhouse Brand food colouring.