Spring is quickly fleeting, but you can drink in all the gorgeous late-season blooms--literally.
- Yield: Makes 1
Photography: Raymond Hom
Source: Martha Stewart Living, May 2011
- 1 ounce violet liqueur, such as Creme Yvette
- 1 ounce dry vermouth
- Edible violet
Combine violet liqueur and dry vermouth in an ice-filled glass. Garnish with an edible violet.