Ah, the Violet Fizz – what a treat. I have to laugh at how I first encountered this drink: a little haphazardly at a friend’s garden party, surrounded by buzzing bees, mismatched lawn chairs, and the unmistakable perfume of spring flowers. Someone pressed a glass into my hand, and the color alone stopped me in my tracks. I’ll admit, it’s not every day you’re handed a drink that looks like bottled twilight.
Taking that first sip, I couldn’t help but think of my grandmother’s overgrown backyard. She was always fussing with violets along the stone pathway, hands speckled with dirt, and the air thick with the scent of something faintly sweet and green. There’s something about tasting that gentle floral note in a cocktail that makes you want to slow down and just be – right there, in that moment.
Strength & Profile
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Whenever I make a Violet Fizz at home, it’s a guaranteed conversation starter. Friends ask, “How did you get it that color?” or “What am I tasting?” No matter how many times I serve it, there’s always someone who asks for seconds before they’ve even finished their first.
The Violet Fizz isn’t your run-of-the-mill classic – a little more secretive than, say, a Tom Collins or regular Gin Fizz. From what I’ve picked up, it has its roots in the early 20th century, when creative bartenders started playing with floral liqueurs. It never really hit big during Prohibition, but lately, you’ll spot it sneaking onto craft cocktail menus, usually dressed up with some edible flowers and a fancy name.
What makes this drink special for me is its balance: the dryness and botanicals from the gin, the soft sweetness of violet liqueur, and a bright charge of fresh lemon juice. The final touch – splashy club soda – fizzes everything together into something floral, bright, and not at all fussy.
Ingredients & Glassware
Here’s what I use for one glass:
- 2 oz gin (I usually grab a floral one, but honestly, whatever you have will do)
- ½ oz violet liqueur (Crème de Violette is my go-to, but Parfait Amour does the trick)
- ½ oz freshly squeezed lemon juice (bottled lemon juice just doesn’t cut it)
- ½ oz simple syrup (equal parts sugar and water – stir until clear)
- Club soda, to top
- Ice cubes
- Lemon twist or edible violets for garnish if you’re feeling festive
I reach for a highball glass – a tall one shows off that dreamy purple, plus there’s space for lots of ice and bubbles. If you don’t have one, a Collins glass will absolutely work.
How to Make a Violet Fizz
- Fill a cocktail shaker with ice – don’t be shy, more is better to really chill everything down.
- Add gin, violet liqueur, lemon juice, and simple syrup.
- Shake hard for about 15 seconds, until the shaker feels frosty.
- Strain into your glass, filled with plenty of fresh ice.
- Top with club soda, pouring gently so the drink stays bubbly.
- Give it a soft, one-time stir with a bar spoon (or a chopstick – no judgment).
- Finish with a twist of lemon peel or, if you’ve got them, a few actual violet flowers.
If someone wants to skip the alcohol, I muddle together about ¾ oz violet syrup, fresh lemon juice, a tiny drop of vanilla extract, and then top it with club soda. It hits many of the same floral, refreshing notes.
A few practical tips I’ve learned by trial and “oops”:
- Pop your glasses in the freezer for 10-15 minutes beforehand for extra chill (and fewer melted ice cubes).
- Fresh lemon juice is clutch here. It’s one of the few drinks where you can actually taste if the lemon wasn’t squeezed that day.
- If finding violet liqueur is tricky, check online, or try a specialty liquor shop – the hunt makes that first sip even sweeter.
- Don’t skip the garnish! It’s half the experience – really. I use a lemon twist or whatever edible flowers I have on hand.
Food-wise, this cocktail is sneakily versatile. It’s fantastic with a cheese board – especially brie or fresh goat cheese. I’ve served it alongside grilled chicken and even a zingy fruit salad (think: berries, mint, lemon zest). The delicate, perfumed flavors cut through rich or tangy dishes like a dream.
Of course, tinkering with the original is half the fun. Some evenings, I muddle in a few fresh raspberries before shaking – my unofficial “Raspberry Violet Fizz.” Or, if I’m out of violet liqueur, elderflower liqueur swaps right in, making a subtly different but equally charming drink.
If I can offer just one bit of cocktail wisdom: don’t rush this one. Let yourself savor the changing colors as the ice melts, take in the wild aroma, and linger over the flavors. It’s the little pause between sips that makes it memorable – a tiny garden party in a glass, every single time.
