Violet Fizz, a gin cocktail with violet liqueur
A Fizz is a very refreshing cocktail, both alcoholic and carbonated. There are numerous variants of this drink group, the Gin Fizz is probably one of the best known. A variation is the Violet Fizz, to this drink Crème de Violett is added, a very well-known violet liqueur. This gives the drink its unusual light purple colour.
The Violet Fizz is, by the way, only a remnant of a somewhat complicated cocktail. We are talking about the Fizz á la Violet. This in turn is a twist on the Ramos Gin Fizz, a very flowery, creamy and elaborate gin cocktail.
The exact history of the Violet Fizz is unfortunately no longer known today. The Fizz á la Violet was first mentioned in 1939 in a cocktail book by Charles Baker. It is of course possible that the mixture of this gin fizz has become too complex for some bartenders over the years. Thus the modified variation Violet Fizz could have developed.
Crème de Violette
Crème de Violette, sometimes also called Liqueur de Violette, describes a liqueur with a violet aroma. It is characterized by its violet blue or reddish-violet colour. The cream in the name of the liqueur indicates the high sugar content of the drink. In the EU, at least 250 g of sugar per litre must be prescribed for such spirits.
The taste of the Crème de Violette is naturally reminiscent of the floral aroma of violets. This is often described as a very subtle and fine, but also sweet spice. In order not to suppress this light, refreshing aroma in the gin cocktail, one should not use gin that is too juniper-heavy. The violet taste is otherwise quickly covered. Gins with a mild juniper note work better, preferably in combination with a citrus aroma. Gins often used in violet fizz are, for example, the B my Gin and the Hoos London Gin.
How do you make a really good violet fizz?
Engine Violet Fizz
- 5 cl Gin
- 2 cl Crème de Violette
- 3 cl lemon juice (preferably freshly squeezed)
- 1 cl Sugar syrup
- ice cubes
- One slice of lemon or edible flowers for decoration
How to complete a purple fizz?
- First the gin, the crème de violette, the freshly squeezed lemon juice and the sugar syrup are put into a cocktail shaker.
- A few ice cubes are then added. For about 20 seconds the ice cubes are shaked through with the liquids so that everything connects well.
- Now the gin cocktail can be strained with the help of a bar strainer into a long drink glass. In this glass some fresh ice cubes should be put.
The drink is then finally filled up with soda and can either be served in this state or it is decorated a little bit.
- For decoration it is suitable to cut a slice of lemon a little and stick it to the edge of the glass. It also looks nice to add a few fresh, edible flowers to the drink. This makes a nice summery impression.