This violet cocktail is a vibrant purple daiquiri created with floral syrup. Fresh, zesty and subtly sweet, it's a violet drink that looks as good as it tastes.
Have you spotted my violet & blueberry gin cocktail yet? It's another lovely tangy violet drink not to miss out on.
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Why I Love This Violet Syrup Cocktail
- It's pretty: The stunning shade of purple is a colour I can get onboard with for a cocktail. It's positively enchanting.
- Taste: This violet cocktail is refreshing - the perfect pitch of sweet & sour - and with subtle floral undertones it is genuine proof that pretty cocktails can also be well-balanced and tasty.
- Twist on a classic: Classic cocktails are exactly that for a reason - they have been perfected to the point of becoming world reknown. This violet syrup cocktail is a very simple twist on the classic white rum daiquiri.
- Quick & easy: Like the classic, this violet drink can be whipped up in less than 5 minutes.
Jump to:
If you love sours cocktails don't miss my rum sour (a mellow blend of rum, citrus & honey) Disaronno sour (amaretto & bourbon) or Negroni sour.
Ingredients Notes
White rum: My violet rendition of the daiquiri cocktail stays very close to the classic recipe. It too uses white Cuban rum as the base spirit. Bacardi is a great option but you can use any quality white Cuban rum (I enjoy Ron Santiago de Cuba).
Violet simple syrup: Use violet syrup in place of simple syrup to introduce those romantic floral notes into your violet daiquiri.
Food colouring (optional): Without the food colouring your cocktail may look slightly grey rather than glorious purple. I decided to use a small dash of colouring to amplify the fun purple hue of this violet drink. Make sure you pick a quality violet food colour gel. You'll need only a small amount so it won't affect the flavour at all.
How To Make A Violet Cocktail (Step-By-Step Instructions)
- Step 1: Half fill a cocktail shaker with ice and add the rum, lime juice and violet syrup.
- Step 2: (Optional) Add a tiny amount of violet food colouring gel.
- Step 3: Secure the shaker lid and shake hard for at least 30 seconds. Check that the colouring has dispersed evenly - shake a little more if necessary.
- Step 4: Strain through a wire-meshed sieve into a suitable cocktail glass. Garnish with a twist of lime and serve immediately.
Insider Tip: Colour With Caution
It is easy to overdo the food colouring (if using it). Aim for a subtle violet tint rather than a deep, artificial shade.
Dip the end of a cocktail pick no more than ½ cm into the jar then swirl it through the liquid once. Repeat the motion (if necessary) until you reach the desired colour.
Remember: You can add more, but you can't take it out once it's in.
Expert Tips
- Use violet syrup sparingly: It is easy to over-do the delicate floral notes by adding too much of this ingredient
- Keep everything well chilled: Floral notes in cocktails can be more intense when it is not adequately chilled. For this reason chill and dilute your violet drink properly and serve it in a chilled glass.
- Double strain: To ensure your drink is silky & smooth, double strain to remove any citrus pulp (or strain the lime juice prior to adding to the cocktail).
Frequently Asked Questions
Yes, the ingredients for this violet syrup cocktail can be mixed in advance and stored in the fridge until required. I do, however, recommend shaking it with ice right before serving to ensure is is served ice-cold. I do not recommend shaking it with ice and tten storing it in the fridge as it won't be cold enough when served.
Yes, you can, but be mindful that this will make your cocktail sweeter and increase the violet flavour profile. Add extra syrup with caution to avoid the floral notes in your violet drink from becoming overpowering.
Yes, you can. However, you will likely need to double the amount used as creme de violette is not as sweet, nor as strongly flavoured, as violet syrup.
More Floral Cocktails
Browse my inventive and delicious drink recipes to find other gorgeous cocktails such as these:
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📖 Recipe
Violet Cocktail (Violet Daiquiri)
Equipment
- 1 cocktail shaker or a large screwtop jar
Ingredients
- 40 ml Cuban white rum
- 20 ml Lime juice freshly squeezed
- 10 ml Violet syrup I used Monin
- Violet food colouring gel or purple
- Plenty of ice
- Strip of lime zest
Instructions
- Half fill a cocktail shaker with ice and pour in the 3 liquid ingredients.40 ml Cuban white rum, 20 ml Lime juice, 10 ml Violet syrup, Plenty of ice
- Add a small amount of food colouring (optional) - dip the end of a cocktail pick into the pot of gel colouring around ½ cm deep then wave the pick through the liquid ingredients once. Stir briefly and repeat if necessary to add more colour.Violet food colouring gel
- Attach the lid of the shaker and shake hard for 30 seconds.
- Strain the drink through a fine meshed sieve into a cocktail glass.
- Garnish with a twist of lime and serve immediately.Strip of lime zest
Notes
Insider Tip: Colour With Caution
It is easy to overdo the food colouring (if using it). Aim for a subtle violet tint rather than a deep, artificial shade. Dip the end of a cocktail pick no more than ½ cm into the jar then swirl it through the liquid once. Repeat the motion (if necessary) until you reach the desired colour. Remember: You can add more, but you can't take it out once it's in.Expert Tips
- Use violet syrup sparingly: It is easy to over-do the delicate floral notes by adding too much of this ingredient
- Keep everything well chilled: Floral notes in cocktails can be more intense when it is not adequately chilled. For this reason chill and dilute your violet drink properly and serve it in a chilled glass.
- Double strain: To ensure your drink is silky & smooth, double strain to remove any citrus pulp (or strain the lime juice prior to adding to the cocktail).
Tamara Andersen says
This is one of the prettiest cocktails I've seen Jane! As one who "eats and drinks with her eyes," it certainly looks like one I need to try. I recently did a recipe for chamoy, and I so wanted it to be the bright red shade like the commercial chamoy. I need to try these gels on my own recipe... We're hitting 100 degrees in McAllen today. I think I need to give this a whirl! Pinned.