Blueberry Gin Cocktail (crème de violette, a floral & vibrant sour)

A blueberry gin cocktail with egg white foam and blueberry & flower garnish.

5 from 6 votes

Blueberry Gin Cocktail (crème de violette, a floral & vibrant sour)

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.

Prep Time10

Cook Time0

Total Time10

Course: Alcoholic Drink

Cuisine: Worldwide

Diet: Vegetarian

Servings:

Calories: 214kcal

Author: Jane Coupland

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.

Nutrition