With spring slowly coming to the Midwest, time for some new ideas with my bottle of creme de violette. Found this on Serious Eats, with the credit that this first appeared in Harry Craddock's Savoy Cocktail Book and appears to be a direct descendent of an earlier cocktail, the Attention. Very nice for spring with a touch of absinthe.
1 1/2 ounces gin
3/4 ounce dry vermouth
1/4 to 1/2 teaspoon absinthe
1/4 to 1/2 teaspoon crÃ¨me de violette
Lemon twist, for garnish
Pour gin, vermouth, absinthe, and crème de violette into an ice-filled. Stir until well chilled, about 20 seconds. Strain into chilled cocktail glass, add lemon twist, and serve immediately.