This Coco-Violette cocktail is our latest creation. It is made with one of our favorite liqueurs, Creme de Violette. It appears that during this time of quarantine, many of you are looking for cocktail recipes. Since early March, those recipes are the highest traffic generating posts on the blog. I guess that makes sense, since we aren’t really planning much travel for the time being.
Not familiar with Creme de Violette? It’s a low-proof, dark purple liqueur, made from the wild violet blossoms that grow in the Alps. And, it will make any cocktail look fancy.
This cocktail recipe calls for Empress 1908 Gin. If you aren’t familiar with this gin, it’s mostly know for having a beautiful purple color. Handcrafted in small batch copper-pot stills, it’s a collaboration between Victoria Distillers and the legendary Empress Hotel in Victoria, British Columbia. On top of traditional botanicals used in the gin making process, it also contains a signature blend of black tea served hotel and butterfly pea blossom that give it its color.
But don’t worry if you don’t have any on hand, regular gin will do just fine.
- 2 oz Empress Gin
- 3/4 oz Lime Juice
- 1/2 oz Coconut Cream
- 1/2 oz Creme de Violette
- Juice fresh limes to obtain 3/4 ounces of lemon juice. Measure and pour into a shaker filled with ice.
- Add 1/2 ounce of coconut cream into the shaker.
- Also, add 1/2 ounce of Creme de Violette liquor to the shaker.
- Finally, pour 2 ounces of gin to the shaker.
- Shake well.
- In your favorite cocktail glass, pour the contents of the shaker.
- Garnish with a lime slice, a sprig of mint or anything else that might make your cocktail pretty.
Finally, if you are a fan of our Coco-Violette Cocktail, here are links to other great cocktail recipes:
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