You may not have all the ingredients for this cocktail in your home bar just yet – but trust me, it’s worth tracking them down. This purple beauty is more than just a pretty drink – it’s a well-balanced cocktail with a soft floral touch and a good story.

This drink falls into the category of a ‘sour’ – more specifically, a Boston Sour. A traditional sour combines a base spirit and citrus (think Whiskey Sour), while the Boston version includes an egg white. The result? A lovely frothy top that’s created through a two-step shake – first a dry shake (no ice), followed by a classic shake with ice. It’s worth the effort.

The beautiful color comes courtesy of Empress 1908 Indigo Gin (naturally tinted with butterfly pea blossoms) and Crème de Violette Liqueur, which also brings a touch of soft floral sweetness. Avid Riegl Palate readers might recognize Empress from my British 70 cocktail. Crème de Violette, on the other hand, is a recent addition to my home bar lineup.

A quick sentimental detour – as a Sigma Sigma Sigma sister (our sorority flower is the violet), I wanted to like Crème de Violette the first time I tried it years ago but didn’t. That said, I’m so glad I gave it another shot. In this cocktail, it shines – delicately floral and sweet, it brings to mind those old-fashioned violet candies you might remember from your grandmother’s house or a vintage candy shop.

This cocktail made its official debut on the Easter specialty drink menu (thanks to Lauren and Chris M for hosting – it’s such a fun holiday with them), though it appeared under the name ‘Easter Lily.’ I didn’t want to wait until next spring to share it – it’s too good to keep tucked away until pastel season returns.

A quick confession – I made the first round and completely forgot the double shake. The drinks were still good and good enough to justify a second try. Thankfully, Courtney V stepped in and nailed the next batch. The difference? Frothy perfection. What makes this extra fitting is that Courtney lives in Boston, so of course she’s good at this technique.

Tip: For ease and peace of mind, I recommend using liquid egg whites. They’re pasteurized, so no worries on safety – and they make the shaking step that much simpler.

Empress Violet

 

Empress Violet

Violet-hued and gin-kissed
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Course Drink
Servings 1

Ingredients
  

  • 3/4 ounce Empress 1908 Indigo Gin (see Notes)
  • 3/4 ounce Crème de Violette Liqueur (see Notes)
  • 3/4 ounce Cointreau (or another orange liqueur)
  • 3/4 ounce freshly squeezed lemon juice
  • 1 large egg white (2 tablespoons liquid egg whites)

Instructions
 

  • Place gin, Violet liqueur, Cointreau, lemon juice and egg white in a cocktail shaker and dry shake (no ice) for 20 seconds.
  • Add ice and shake for 10 seconds.
  • Strain into a coupe or Nick and Nora glass.

Notes

  • Can’t find Empress 1908 Indigo Gin? You can use any gin (preferably a floral one) but you will not have quite the purple color. Note that the butterfly pea blossoms that color this gin don’t add any noticeable flavor.
  • I recommend Rothman & Winter’s Crème de Violette but there are some others on the market. Look for one that is naturally flavored and colored.
  • For ease, I recommend using liquid egg whites. 2 tablespoons equals 1 large egg white. Typically liquid egg whites are also pasteurized.  
Empress Violet