Violet Gin Fizz (Spring Cocktail Recipe)

Spring is almost here again so let's dust off that bottle of violet liqueur and shake up some floral cocktails! This Violet Gin Fizz combines lemon and grapefruit with lavender and violet for a very light and refreshing fizz that's perfect for Easter brunch (or just celebrating the first warm breeze of the season).

What's a gin fizz?

The gin fizz is a classic cocktail that combines gin, citrus, sugar, egg white and a splash of club soda. It is essentially a gin sour with the addition of sparkling water (the fizz). You could also think of it as a Tom Collins with foam.

The most famous gin fizz is the Ramos Gin Fizz. This classic New Orleans cocktail is known for its sky-high foam and a rich and creamy texture.

About violet liqueur (crème de violette)

Violet liqueur, also known as crème de violette, is a unique cocktail ingredient with an intensely floral flavor and a vibrant blue-purple color. As the name suggests, the sweet liqueur is flavored with violet flowers and is usually around 20% ABV.

Crème liqueurs are those that are exceptionally sweet, so a little goes a long way. Another classic crème liqueur is crème de cassis. The most famous cocktail that uses violet liqueur is the classic Aviation, made with gin, lemon, maraschino liqueur, and a splash of crème de violette.

There are a few well known brands of violet liqueur, but I'm partial to The Bitter Truth Company. It has a very fresh, natural flavor and aroma and it's been the easiest brand or me to find in stores. Another great choice is Rothman & Winter.

If you're unable to find creme de violette, an alternative is to use violet syrup. This is easy to find online on Amazon. You can even make your own violet syrup if you happen to have a yard full of violets this spring.

If you love violet, try my Peach Violet Gin Sour or my Tropical Water Lily.

Cerulea Gin and substitutions

I used Holystone Distilling's Cerulea Gin for the recipe. It's a unique purple gin with notes of lavender and citrus. Like Empress 1908 Gin, it will change from a deep violet color to a pink with the addition of acidic ingredients like citrus. Other than the color, these two gins have very different flavor profiles, so I wouldn't use them interchangeably.

Cerulea Gin is available on Cask Cartel, but if you're not able to get a bottle, you could use another floral gin in this recipe instead. Look for one with notes of lavender or rose, like Uncle Val's Botanical or Nolet's.

If you only have a London Dry gin like Beefeater or Tanqueray, no worries! A classic juniper-forward gin flavor profile will also work beautifully with the flavors of this fizz, and the violet liqueur will still keep things floral.

If using a non-floral gin, you could add some subtle lavender notes with a few dashes of lavender bitters. I love the lavender bitters from Scrappy's.

How to get the best foam for your fizz

A gin fizz really shines with a glorious, thick layer of foam on top. To maximize your foam, try a dry shake before shaking the cocktail with ice. Dry shaking just means to add the ingredients to the shaker and shake it up without any ice. This will help to build up a nice thick foam for the head of the drink. After shaking for about thirty seconds to one minute, add ice and shake as usual to chill the drink.

How to prevent a mess when dry shaking

If you've done a dry shake before, you may have noticed that the shaker is prone to leaking (or kind of gently exploding) when you stop shaking and open the shaker. This is because pressure builds in the shaker without the ice to cool things down.

To prevent leaking, hold your shaker closed very firmly when dry shaking. I also like to wrap a paper towel around the outside to catch any liquid that tries to escape when re-opening the shaker. If you have small hands like myself, you might find it easier to keep a cobbler or Parisian-style shaker closed tightly (rather than a Boston shaker) during the dry shake.

Pro tips for best gin fizz

Creating a nice thick foam is the first step towards a great gin fizz. Next, you want to keep everything as cold as possible.

Unlike a Collins, a gin fizz is served without ice. To keep your drink colder for longer, chill your highball glass in the freezer for at least thirty minutes prior to serving. This small step takes a little advance prep, but it can make all the difference.

Don't forget to garnish your Violet Gin Fizz with fresh basil or mint. The fresh, herbal aroma complements the floral flavors and the citrus and adds the perfect finishing touch to the drink. Here I've garnished with a basil blossom but mint is also a great choice.

Violet fizz ingredients

This fizz is made with seven ingredients. In addition to the Cerulea gin and violet liqueur or syrup, you'll need fresh lemon and grapefruit juices, simple syrup, an egg white, and chilled club soda or other sparkling water.

Simple syrup is made by combining equal parts sugar and water and stirring until all of the sugar has dissolved. Create a quick, super small batch of syrup by mixing together a quarter cup of sugar and a quarter cup of warm water. Store any leftover syrup in the refrigerator. It should stay fresh for at least two weeks.

Egg white alternative

If you don't want to use egg white in your drink, there are alternatives. The most popular is to use aquafaba. Aquafaba is the liquid from canned chickpeas. This bean water does have a bit of an aroma, but once incorporated in the cocktail, it's not very noticeable. Use a half ounce of aquafaba in place of one egg white.

Another alternative foamer is the foaming drops created by brands like Fee Brothers and Mrs. Betters Bitters. There are a ton of options on Amazon for these vegan cocktail foaming drops.

How to make the cocktail

To make this Violet Gin Fizz, combine everything but the club soda in a cocktail shaker and shake hard, without ice, for at least thirty seconds. To get a hefty foam on top, I usually shake mine for about a minute.

Next, carefully open the shaker and fill it with ice. Shake until very cold, about ten to twelve seconds. Strain the liquid into a chilled highball glass, then top with an ounce or two of chilled club soda. Garnish with basil or mint and serve with a straw.

You may also enjoy these other recipes:

• The 10 Best Lavender Cocktail Recipes
• Raspberry & Rose Floradora
• Elderflower & Grapefruit Aquavit Sour
• Bee's Knees Classic Gin Cocktail
• Ramos Gin Fizz