20 ml Eversbusch Doppelwachholder
20 ml Combier Triple Sec
20 ml Rothman & Winter creme de violette
20 ml lemon juice
1 orange zest
Preparation: Shaken together with the orange zest.
The drink was created by Richard Boccato at Little Branch in New York. One evening in 2007, Richard recalls, Georgette Moger-Petraske was standing at the bar and asked him to prepare something for her with violet syrup and gin. She was often at Milk & Honey, and that evening her signature drink was finally created. When it came to naming it, they both somehow came up with Georgette’s middle name – Lillian, and decided to call it Water Lily.   
We have modified the recipe and prefer an orange zest to be shaken along, just as we learned with Blood And Sand.
- Jim Meehan: Das Geheime Cocktail-Buch (The PDT Cocktail Book, New York 2011). ISBN 978-3-89955-436-6. Berlin, Die Gestalten Verlag, 2012. Page 263.
- https://m.reddit.com/r/cocktails/comments/3brydi/not_cocktail_of_the_week_117_water_lily/: Not Cocktail of the Week #117: Water Lily.
- Sasha Petraske & Georgette Moger-Petraske: Regarding Cocktails. ISBN 9780714872810. New York & London, Phaidon, 2016. Page 153.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 263. Water Lily. 2 cl Plymouth Gin; 2 cl Rothman & Winter Crème de Violette; 2 cl Cointreau; 2 cl Zitronensaft; Garnierung: Ein Stück Orangenschale im Glas.
2016 Sasha Petraske: Regarding Cocktails. Seite 153. Water Lily. 3/4 oz orange liqueur (Cointreau); 3/4 oz Violette Syrup; 3/4 oz lemon juice; 3/4 oz gin; garnish: lemon twist. Violette Syrup: 60 ml gin; 30 ml violette syrup (such as Monin); 30 ml Simple Syrup.