In a cocktail shaker with ice, combine 2 ounces Scotch (I used Bowmore 12), 1 ounce freshly squeezed lemon juice, 3/4 ounce Crème de Violette and 1/4 ounce honey syrup (equal parts honey and hot water, stirred until honey dissolves). Shake that all up and strain into a rocks glass with fresh ice. Garnish with a lemon wheel.
Recipe from: Jones, Carey and McCarthy, John. "3 Crème de Violette Cocktails to Get You Ready for Spring." Food & Wine. June 2017.