This lemon-forward riff on a classic gin cocktail uses zesty limoncello, purple gin, and a pink secret ingredient for a smooth citrus cocktail with a twist.
Combine all ingredients in a cocktail shaker and fill it with ice.
Shake until chilled, then strain the liquid into a large coupe glass over the pink coconut water ice.
Garnish with an expressed orange peel and a purple edible flower, if desired.
For the pink coconut water ice:
Freeze the coconut water in a large sphere mold like the Tovolo Ice Sphere Mold or into regular ice cubes. It takes about 6 hours to freeze in the Tovolo mold.