This past week over on Instagram I unofficially declared it the week of crème de violette. Mainly I had been staring at a bottle of it on my shelf for way too long wondering how I was going to use it up.
The bottle is still there (I’m convinced it refills itself while I sleep), but I’ve definitely put a major dent in it and I’m still recipe testing! Anyways, I had asked the audience if anyone had any suggestions for this bottle that they currently love, and the Water Lily cocktail came up a few times. This recipe was created by Richard Boccato in New York, but I haven’t been able to pinpoint which bar it came out of due to references stating different places.
This cocktail hit a lot of marks for ingredients people were also already looking for: gin, lemon juice, ease of recipe, etc… Besides the crème de violette, most of the ingredients you’d find even in a not well stocked home bar, so I thought I’d share this, with my one small twist.
The drink is great on its own; well balanced, floral notes not too overpowering. But I found I enjoyed it slightly more with a small splash of cava as well. Just to add some dryness to it, and a touch of effervescence that brings a bit more of the floral out. This step is completely optional by the way, but just one more variation to play around with.
I hope you enjoy the drink, and please let me know if you have another use for your bottle of crème de violette!
Water Lily Cocktail
3/4 ounce gin
3/4 ounce crème de violette
3/4 ounce Cointreau
3/4 ounce freshly squeezed lemon juice
splash of cava, optional
orange zest for garnish
Combine all ingredients except cava in a mixing glass, stir well and strain into a coupe. Top with cava if using and garnish with orange zest.