This Violette Sour recipe came to be trying to make a cocktail using Crème de Violette and egg white. Turns out it was great! So, I’m sharing it with you all.
What does Crème de Violette taste like, you ask? It has a distinctly floral and sweet taste. This cocktail is on the sweeter side, but not too sweet.
For a cocktail that’s a deeper shade of purple, you could use Empress Gin which is a bright purple. In case you aren’t familiar with it, it’s inspired by the afternoon tea service at the iconic Fairmont Empress Hotel, in Victoria, British Columbia. Unfortunately, I didn’t have any on hand, so I used colorless gin instead. As you can tell by the pic, it’s not a very vibrant color, but it’s very tasty.
Crème de Violette Sour
- 1 oz Crème de Violette
- 1 oz Simple Syrup
- 1 oz Gin
- 1 oz Lemon Juice
- 1 Egg White
- Crack one fresh egg and add only the white to a clean cocktail shaker.
- Measure the simple syrup and lemon juice and add to the shaker.
- Place the lid on the shaker and shake for 15 seconds.
- Remove lid and add a generous amount of ice to the shaker.
- Again, place the lid on the shaker and shake for 15 seconds.
- Double strain the contents of the strainer, pouring into your favorite cocktail glass.
- To ensure that this cocktail is as smooth as possible, after shaking, the mixture should be double strained. To double strain, place your regular strainer in or on the cocktail shaker and hold a fine mesh strainer by its handle over your glass.
You might be wondering why an egg white in a cocktail. Well, it’s to give it a beautiful silky texture. Make sure to use fresh eggs and make sure that they are stored properly.
If you are looking for another Crème de Violette cocktail, click here for our Violette Squeeze recipe.
This post may contain affiliate links, which means that we may receive a small commission, at no cost to you, if you make a purchase through a link.