This blueberry gin cocktail is a vibrant crème de violette cocktail and a fresh twist on a classic sour made with juicy blueberries & delicately floral violet liqueur. It marries sweet fruit with subtle floral notes, balanced with tangy lemon & lime. Fruity, floral, refreshingly tart, it's as easy on the eye as it is delicious.
If you like the sound of this cocktail, be sure to take a look at my violet daiquiri and my hibiscus margarita. These floral cocktails are equally inventive and delicious.
Why I Love This Blueberry Sour
- Enchanting twist on a classic: The Gin Sour is the perfect canvas to carry new flavours. Weaving violet & blueberries into this popular sweet-sour drink transforms it into something altogether more vibrant & playful.
- Appearance: The colour alone is captivating. Purple hues from the berries are softened into a blush pink by the citrus juice, creating a pretty base, while the foamy top accentuates the garnishes.
- Taste: Sweet, floral and almost creamy tasting blueberries pair perfectly with the delicately sweet & flowery violet liqueur.
- Texture: The inclusion of egg white ensures a velvet smooth texture and a pretty foam on this blueberry gin cocktail.
Jump to:
- Why I Love This Blueberry Sour
- What Is Crème De Violette?
- Ingredient Notes
- Ingredient Substitution
- How to Make A Blueberry Gin Cocktail (Step-By-Step Instructions)
- Insider Knowledge: Why Dry Shake And Wet Shake Egg White Cocktails?
- Expert Tips
- Frequently Asked Questions
- Serving Suggestions
- More Sour Cocktails
- 📖 Recipe
- 💬 Comments
What Is Crème De Violette?
- Crème de violette (also known as liqueur de violette or violet liqueur) is a liqueur with the flavour and colour of fresh violets.
- Crème de violette is typically made from either a brnady base or a neutral spirit base. Some liqueurs are made from natural ingredients and some are made from artificial ingredients.
- This liqueur has a distinct floral aroma and taste. It is sweet and reminiscent of parma violet sweets.
- Although it can be enjoyed just as it is, it is most commonly enjoyed in crème de violette cocktails which use only a small amount to make the floral notes enjoyable rather than overpowering.
- Popular crème de violette cocktails include The Aviation, Blue Moon, Violet Royale and the Purple Pear.
- It's not easy to find it in the supermarket but you can purchase crème de violette online.
Ingredient Notes
Gin: If possible, pick a floral gin for this blueberry & crème de violette cocktail. My favourite is Aviation. Otherwise, citrus-led gin, such as Malfy, works well too.
Crème de violette: I used Briottet Violet Liqueur but Giffard crème de violette is another great option.
Blueberries: Use either fresh blueberries or frozen blueberries that have been defrosted. Do not use freeze-dried fruit in this blueberry sour recipe.
Ingredient Substitution
This blueberry gin cocktail uses egg white to create a charming foamy top. Vegans and those with an egg allergy should replace the egg white with 30ml aquafaba and continue with the recipe.
How to Make A Blueberry Gin Cocktail (Step-By-Step Instructions)
- Step 1: Put the blueberries into a jug and squash using a cocktail muddler or the end of a rolling pin.
Pour in the gin and muddle again.
- Step 2: Strain through a fine-meshed sieve, pressing down on the solids to extract all juice and gin. Discard the fruit pulp.
Optional: Strain the liquid a second time - this time through filter paper or a nut bag to remove tiny specks of fruit from the liquid creating a lovely smooth drink.
- Step 3: Pour the blueberry gin into a cocktail shaker without ice and add the remaining ingredients.
- Step 4: Put the top firmly on the shaker and give a good hard shake for 30 seconds. This is the dry shake.
- Step 5: Now add a handful of ice cubes to the shaker, cover and shake again for another 30 seconds. This is the wet shake.
- Step 6: Strain your blueberry & violet liqueur cocktail into a coupe glass, garnish and serve immediately.
Insider Knowledge: Why Dry Shake And Wet Shake Egg White Cocktails?
A well-shaken egg white cocktail delivers a smooth, silky, almost creamy mouthfeel. In this violet blueberry gin sour, the result is a luscious foam that perfectly complements the fruity, floral flavours beneath.
If you are new to using egg whites in cocktails, you might be wondering why we shake them twice - once without ice and once with. The reasoning is simple:
The dry shake (without ice) helps emulsify the egg white by incorporating air into the proteins. The bonus is that you can shake... and shake... and shake without worrying about melting ice diluting the drink. This step is vital creating a stable, voluptuous and smooth foam.
The wet shake (with ice) follows to chill and dilute the drink.
Expert Tips
- Adjust the crème de violette with caution: Only a small amount is needed to carry the floral notes through this violet liqueur cocktail. Increasing the quantity significantly runs the risk that the drink becomes overpoweringly floral or soapy tasting.
- Shake hard and for longer than you think: Egg white cocktails need energy. Shake as hard as possible for at least 30 seconds for both the dry shake and wet shake to build that creamy foam.
- Taste before serving: If it's too sour add a dash more sugar syrup. If it's too sweet add a little more citrus.
Frequently Asked Questions
Although you can prepare the blueberry gin and add in the other ingredients ahead of time it is best to shake this cocktail at the point of serving otherwise the creamy foam will collapse.
Yes, you can. To do so replace the gin with a nonalcoholic gin replacement such as CleanCo Clean G and replace the violet liqueur with violet syrup. Also reduce the sugar syrup to 10ml as violet syrup is sweeter than violet liqueur.
This can happen if you do not shake the cocktail hard enough or for long enough, skip the dry shake or use old egg whites.
Adding fresh blueberries and edible violets (or other small purple flowers safe to consume) is my favourite way to decorate this pretty violet liqueur cocktail.
Serving Suggestions
Keep nibbles to accompany this crème de violette cocktail simple and opt for:
- Shortbread or lemon drizzle cake.
- Fresh blueberries
- Blueberry, lemon or violet macarons
More Sour Cocktails
Have you made this blueberry sour cocktail? I'd love to know if you enjoyed it, so please leave a review to let me know.
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📖 Recipe
Blueberry Gin Cocktail (crème de violette, a floral & vibrant sour)
Ingredients
- 20 Fresh blueberries
- 40 ml Gin (pick a floral one)
- 10 ml Lemon juice
- 10 ml Lime juice
- 7.5 ml Creme de Violette liqueur
- 15 ml Sugar cane syrup
- 1 Egg white (small eggs)
Garnish
- Blueberries
- Edible/ food-safe flowers (grown without harmful chemicals/ pesticides)
Instructions
- Begin by putting the blueberries into a jug and squash using a cocktail muddler or the end of a rolling pin.
- Pour over the gin and muddle a little more.
- Strain through a fine-meshed sieve, pressing down on the solids to extract all juice and gin. Discard the fruit pulp.
- Optional extra step: strain the liquid a second time - this time through filter paper or a nut bag. This helps remove tiny specks of fruit and results in a lovely smooth drink.
- Pour the blueberry gin into a cocktail shaker and add the other ingredients (lemon & lime juice, violet liqueur, sugar cane syrup and egg white). Put the top firmly on the shaker and give a good hard shake (at least 30 seconds).
- Now add 6 ice cubes to the shaker, cover and shake again for another 30 seconds.
- Strain the drink into a cocktail glass and garnish with blueberries and flowers. Serve immediately.
Notes
- Adjust the crème de violette with caution: Only a small amount is needed to carry the floral notes through this cocktail. Increasing the quantity significantly runs the risk that the drink becomes overpoweringly floral or soapy.
- Shake hard and for longer than you think: Egg white cocktails need energy. Shake as hard as possible for at least 30 seconds for both the dry shake and wet shake to build that creamy foam.
- Taste before serving: If it's too sour add a dash more sugar syrup. If it's too sweet add a little more citrus.
- Make it non-alcoholic: Replace the gin with a non-alcoholic gin replacement such as CleanCo Clean G and replace the violet liqueur with violet syrup. Also reduce the sugar syrup to 10ml as violet syrup is sweeter than violet liqueur.
- Make it vegan: Replace the egg white with 30ml aquafaba.
Major Charles says
Most every cocktail book over the last 100 years gives cocktails from 1.5 - 2.0 ounces of liquor. This recipe recommends almost 3 ounces. And on sour drinks the sugar/syrup is about .5 to .75 and this recipe states almost an ounce. One tall sweet drink. Proportions do not seem correct.
Jane Coupland says
Major Charles - did you read the recipe fully - the ingredients listed make 2 servings which will explain why you think that there is too much alcohol and you think that the sweet/sour level is off. You'll need to halve the ingredients for one serving. I hope that clears up your concerns. It's a tasty cocktail as listed. As with any recipe, if it's not quite to your taste you should feel free to adjust the sweet/ sour components.
Jo says
Please may I order one for my next visit?!!
Jane Saunders says
It's a done deal.
Renee Goerger says
Your photos are stunning and this drink is amazing!! Thank you for sharing this delicious new cocktail with me!
Jane Saunders says
Thanks so much Renee. I hope it becomes a favourite for you.
Kris says
That looks amazing. Thank you 🙂
Aimee Shugarman says
This is the most beautiful drink. I can't wait to try it!
Jane Saunders says
Thanks Aimee - it's nearly the weekend....