2/10 Cusenier Calvados (1/2 oz Boulard VSOP)
2/10 Cointreau (1/2 oz)
1/10 Lemon Juice (1/2 oz)
1/10 Crème Yvette (1/4 oz)
Shake with ice and strain into a cocktail glass.
A few Sundays ago after my work shift, I began scanning my copy of the 1937 Café Royal Cocktail Book and found the Lavender Lady by J.C. Armstrong. As an egg white-less riff on the White Lady series, this one had a split gin and apple brandy spirit base like the Pink Lady; however, instead of grenadine in the Pink, the Lavender went with Crème Yvette for color while keeping the White's orange liqueur as well for additional sweetness.