2 oz. Dixie Wildflower Honey Vodka
0.75 oz. fresh lemon juice
0.75 oz. honeycrisp apple syrup*
1 dash Angostura bitters
0.25 oz. crème de violette
Thin apple slices
Dried lavender sprigs
Combine first four ingredients in a shaker and shake. Strain into collins glass filled with crushed ice, and float crème de violette on top. Garnish with apple fan and dried lavender sprigs.
*Honeycrisp Apple Syrup
2 c. demerara sugar
1 c. hot water
2 medium honeycrisp apples (sliced, with skin still on)
In a saucepan, completely dissolve sugar into water. Add sliced apples, and bring mixture to a boil. Remove from heat, and let it sit overnight. Strain syrup, and store in airtight container.