I’ve been mixing drinks for years, and honestly, the Water Lily is one of those cocktails that doesn’t get nearly the attention it deserves. This purple-hued beauty sits somewhere between the Aviation and the Last Word in the cocktail family tree, but brings its own distinct personality to the table.
I still remember the first time I tried it – it was at this cozy little speakeasy in Chicago. I had just told the bartender that I was a fan of gin and anything floral, and he grinned and slid a Water Lily my way. The first thing that caught my eye was the color: this delicate lavender that actually looked like you’d plucked a flower and dropped it in your glass. Absolutely stunning.
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The Water Lily actually popped up in the early 2000s, during the cocktail renaissance, when bartenders were dusting off forgotten bottles like Crème de Violette and experimenting with old-school recipes. No one’s exactly sure who first dreamed it up, but it’s become a darling among cocktail folks, mostly because it’s easy to make at home and packs a ton of flavor into a simple formula.
Part of its charm is how balanced it is – you use equal parts gin, triple sec, Crème de Violette, and fresh lemon juice. The gin gives it a nice herbal, botanical kick (I’d go with something that’s not too heavy on the juniper so the florals shine). Triple sec is there for that clean, citrus sweetness; Crème de Violette gives you both the color and a subtle, fragrant note; and lemon juice brightens everything up so it’s not cloying.
What you end up with is a cocktail that’s floral and bright, with just enough sweetness to round out the tart edges. Honestly, it tastes like spring – I find myself mixing these up whenever the days start to get longer and I’m in the mood for brunch on the patio.
What you’ll need:
- 1 oz (30ml) gin (I prefer something on the lighter side, so the floral notes take center stage)
- 1 oz (30ml) triple sec (Cointreau is perfect)
- 1 oz (30ml) Crème de Violette
- 1 oz (30ml) fresh lemon juice
- Ice, for shaking
- Lemon twist or an edible flower, to garnish
Reach for a coupe glass if you have one – it really lets the color pop, and you’re less likely to spill than with a martini glass.
How to make it:
- Fill your shaker with plenty of ice. More than you think – it helps with both chilling and dilution.
- Pour in the gin, triple sec, Crème de Violette, and fresh lemon juice.
- Shake it like you mean it, for about 15 seconds.
- Strain into your chilled coupe.
- Add a lemon twist on the rim or, if you’re feeling a little bougie, float an edible flower on top.
The secret here is in the balance. If you overdo the lemon, it gets way too sharp. Too much Crème de Violette and suddenly you’re drinking perfume. Adjust a little here and there to get it just right for your palate.
If you’ve got guests who don’t drink, you can get a similar effect by mixing up grape juice, a floral tea (something like lavender or chamomile), and a splash of orange juice. It’s not exactly the same, but it’s honestly pretty tasty in its own right.
Food-wise, the Water Lily is shockingly versatile. I’ve served them alongside goat cheese crostini, shrimp cocktail, and even just a plate of fresh fruit and cheese, and it always holds its own without overpowering anything delicate.
Want to play around a bit? Here are a few ideas:
- Swap the triple sec for elderflower liqueur – super floral, super fun
- Use Empress gin for a deeper, show-stopping purple
- Add a dash of lavender bitters for a more herbal edge
- Sub in some blue curaçao for the Crème de Violette if you want to play with the color mix
Last summer, I made a whole batch of these for a backyard garden party and garnished each glass with a pansy from the garden. People talked about those drinks all night – and they disappeared even faster than the rosé.
The Water Lily manages to be both sophisticated and totally approachable. It’s perfect for when you want something a little more exciting than a gin and tonic but don’t want anything too serious or stiff. If you’re looking to treat yourself, or wow your friends with something beautiful and a little out of the ordinary, I can’t recommend it enough. Give it a go – you might just find yourself mixing a second round.
