Ultraviolet Fizz

Mary Forrest

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Ultraviolet Fizz

One of the first cocktails I ever loved was the Violet Fizz, which I regularly ordered when I lived in Japan -- and here's the scandalous part -- when I was fifteen! I went to high school on the Navy base, but in Japan, off-base, alcohol was freely available without ID. Teenagers didn't have to drink in secret places, either. We could hold our heads up high in proper nightclubs and order fancy cocktails with abandon. And the Violet Fizz was my drink of choice.


Until a few years ago, it was really difficult to find crème de violette. My sister would bring it back for me when she visited Europe, and it was such a luxury! But now, it's fairly easy to get, and therefore a reliable favorite when I'm mixing something up.


One thing I noticed when I started making Violet Fizzes at home was the color was never as intense as it was in Japan. I have a bottle of the very rare Hermes Violet by Suntory that I brought home from a visit to Japan a few years ago, and that produces a more familiar hue, but I'm terrified of using it up! So I use the Rothman & Winter Crème de Violette, which is lovely and fine. But this time I decided to infuse my Bombay Sapphire with butterfly pea flowers to create an intensely purple base. And it worked! If you're as attracted to purple drinks as I am, you'll see this is an enormous victory!


1½ oz butterfly pea flower infused gin (I used Bombay Sapphire)
1½ oz Rothman & Winter Crème de Violette
½ oz freshly squeezed lemon juice
¼ oz simple syrup

Club soda

Lemon peel for garnish


Fill a cocktail shaker with ice. Add the gin, crème de violette, lemon juice, and simple syrup and shake well. Strain into a collins glass over ice. Top with chilled club soda. Garnish with lemon twist.

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