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These 8 purple gin cocktails prove that lilac is the new pink!
May 20, 2020
We were so excited to send out Artisan Drinks Violet Blossom Tonic to members in our May 2019 gin of the month box, and they were a huge hit! Adding a floral complexity to the standard gin and tonic, these delicate violet tonics are worlds away from the sugary sweet taste of some violet gins - and we are in love with the pretty lilac hue it gives your G&T!
Of course, why just stop at your tonic? A beautifully crafted gin deserves a showstopping cocktail to show it off in, and nothing says wow more than a glass adorned with a brightly coloured drink. Move over pink: here are our favourite purple gin cocktail recipes!
Violet Gin Fizz
45ml butterfly pea flower gin
10ml crème de violette
25ml lemon juice
15ml simple syrup
10ml cream
1 egg white
Soda water, to top up
Edible flowers and a lemon twist, to garnish
Combine your first six ingredients in a cocktail shaker without ice and shake well. Add ice and shake a second time. Strain into a highball glass and top up with soda. Garnish and enjoy.
Aviation
35ml gin
10ml maraschino liqueur
5ml crème de violette
15ml lemon juice, freshly squeezed
Add all the ingredients to a cocktail shaker and shake with ice. Fine strain into a cocktail glass and garnish with a maraschino cherry.
Violet Blossom Sour
30ml gin
20ml white vermouth
15ml lemon juice
10ml crème de violette
5ml absinthe
10ml egg white
60ml Artisan Violet Blossom Tonic
Add all ingredients but tonic to a cocktail shaker and dry shake. Add ice, wet shake and strain into a coupette. Top with Artisan Violet Blossom Tonic and garnish with an edible flower.
Magic Waterdragon
Slice of dragon fruit
40ml Manly Australian Dry Gin
15ml creme de violette
20ml lemon juice
15ml rosemary simple syrup*
Rosemary sprig, edible flowers to garnish
Add a slice of dragon fruit to a cocktail shaker and muddle. Add your gin, creme de violette, lemon juice, rosemary syrup and ice. Shake for 15 seconds and strain into a chilled tumbler, over ice. Garnish and serve.
Lavender & Blueberry Martini
20ml gin
20ml triple sec
20ml lemon juice
20ml vermouth
20ml absinthe
15ml crème de violette
Lavender sprig and/or blueberries, to garnish
Combine your gin, triple sec, lemon juice, vermouth, absinthe and crème de violette in a cocktail shaker with ice. Shake hard and strain into a chilled coupe or martini glass. Garnish and serve.
Blueberry Spring Sour
Handful of fresh blueberries
40ml gin
25ml lemon juice
10ml violet liqueur
10ml sugar syrup
1 egg white (optional)
Fresh blueberries, to garnish
Muddle the blueberries at the bottom of a cocktail shaker, then add the rest of your ingredients. Shake once without ice to make the egg foamy, then add ice and shake again. Strain into a cocktail coupe and enjoy!
Purple Rain
50ml gin (we used butterfly pea gin for extra colour)
15ml blue curaçao
30ml lime juice
15ml simple syrup
Hibiscus tea*, to top up
Rosemary, to garnish
Add all your ingredients except the hibiscus tea to a cocktail shaker with ice. Shake well and strain into a highball glass with ice. Slowly pour the hibiscus tea over the back of a spoon into the drink, so it floats and creates a layer of colour. Garnish with rosemary and serve.
*To make your hibiscus tea, add 2g hibiscus flowers to 200ml hot water and infuse for one to two minutes. Strain and let cool before using. Alternatively, you can add the hibiscus to cold water and allow it to infuse overnight.
Blueberry Gin Mojito
About 15 blueberries, plus extra to garnish40ml gin
30ml simple syrup*
30ml freshly squeezed lemon juice
A few mint leaves
Soda water, to top up
Fresh mint leaves, to garnish (optional)
Add your blueberries and mint leaves to your gin glass and squash them very gently with the back of a spoon, just enough to release the juices. Add lots of ice, your gin, 30ml of the simple syrup and lemon juice, and stir. Top up with soda; taste and adjust the quantities of simple syrup, gin or lemon juice according to your preference. Garnish with a few fresh blueberries and some small, fresh mint leaves.
*If making your own simple syrup: gently simmer 100g caster sugar with 100ml water over a low heat, stirring occasionally, until the sugar has dissolved and you have a thin syrup. Take off the heat and leave to cool before using. Leftover syrup can be stored in the fridge.
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