Violet Fizz Cocktail

The use of violet liqueur in the Violet Fizz Cocktail gives the drink not only a delightful pale violet color but an earthy and floral quality perfect for showcasing a floral and well balanced gin. Adding soda water helps to lengthen and bring together the remaining ingredients making for a refreshing summer sipper.

Grab a Bottle of Ford’s Gin at
Created by The 86 Co., Ford’s Gin just won Best New Product at the Tales of the Cocktail Spirited Awards 2013.


1 oz fresh lemon juice

1/2 tsp. fine sugar

1/2 oz The Bitter Truth Violet Liqueur

1 1/2 oz gin

soda water


Shake first four ingredients with ice.

Strain over ice in a Collins or stove pipe glass.

Top with soda.

Serve with straws.


George R. Welch 29 Jul 2013
7:44 pm


I think your choice of Ford’s gin here is quite interesting. Nice citrus to go with the lemon, and an earthy strong set of botanicals to finish.  I’ve only recently started buying it, but it seems to complement and bed the creme violet in this drink.

Actually, I think Ford’s has one of the better offerings on the top shelf.

Have you tried Waterloo gin from Texas?  It has a very soft front with strong notes of lavender, but it crests with grapefruit zest and finishes loudly of juniper.  (Actually quite texan.)  I like it in an aviation, and I’m going to try it with this drink come the weekend :-).

So much gin, so little time.

I still can’t find Bitter Truth Creme Violet though, and will have to stick with Rothman’s.  Sigh


Patrick ODonnell 31 Jul 2013
4:16 pm

Good to see you again Robert.  I was curious on the difference between a Fizz and a Collins.  I heard some place that it was ice in a glass (Collins) vs no ice (fizz) but after doing a search I can’t seem to find any consensus on the web!

Robert Hess 1 Aug 2013
3:05 pm

Patrick, a great question. It can be difficult sometimes to understand how one type of drink differs from another. Sometime those differences can be so slight as to be almost non-existent. Here is how I handled this very issue in my book “The Essential Bartender’s Guide”:

“It’s easy to confuse a Fizz with a Collins since the ingredients are essentially the same. The Fizz has, however some slight differences. In a Fizz, the spirit, sweetener and citrus should be shaken first with ice before straining it into an ice-filled glass. It’s then topped with club soda, ideally from a charged soda siphon to add a nice bubbly fizz.”

Hope that helps!

Patrick ODonnell 1 Aug 2013
3:32 pm

Thanks for getting back to me Robert.  I’m not really seeing a difference other than a Fizz has soda in your description.  Is that what the difference is, a Fizz has soda and Collins has Tonic?  If that is the case would a Mojito be considered a Fizz?

Robert Hess 2 Aug 2013
11:58 pm

Patrick, it is easy to start getting into problems when you try to hard to pigeon hole drinks into specific categories or to take a drink that is “named” for a category and force it into it. The Ramos Gin Fizz for example would be better called the Ramos Gin Silver Fizz, but then a fizz doesn’t normally have cream in it, so what’s up with that?

A Collins can/should be made by stirring the lemon, sweetener, and spirit in the ice-filled glass before topping it with soda (not tonic), while a fizz is typically shaken then poured into the glass (some say with ice, some say not), then topped with seltzer from a soda siphon. But at a certain level that is splitting hairs. Both a Collins and a Fizz can be made with the exact same ingredients, and it really doesn’t matter that much if you stir one in the glass and shake the other then pour (some difference yes, but not much).

And a Mojito wouldn’t be a fizz because it has mint, which is non-typical, and the amount of soda added is typically less then you see added to a fizz or Collins. When you add a dash of bitters to a Mojito (which some say is one of the original ways), it almost becomes a punch!

While I definitely want to promote that folks are aware of the classic cocktails as well as the classic styles/categories, I think it is also good to remember that nothing is written in stone, and it is ok to not have everything nicely compartmentalized all the time. :->


Robert W 6 Aug 2013
4:15 pm

Great to see you again Robert! Two things about fine sugar. Baker’s or Caster sugar costs more than regular granulated sugar and you can only buy it in a box or bag that is probably more than you will ever use for cocktails, unless you use it to make simple syrup. But an alternative is to make your own fine sugar by putting granulated sugar into a food processer or blender for about a minute on high. Voila! You have fine sugar for cocktails or rimming glasses. Cheers.

Robert W 8 Aug 2013
6:35 pm

I finally found some Ford’s gin today. It’s wonderful! I like the floral botanicals and I think it just became my favorite gin. The Fizz is great too, and I tried my second one srtaight up, which I like even better. It’s like a gin Lemon Drop. But what would you call it without the fizz component? A Violet Bouquet?

Annette Holbrook 1 Jan 2015
1:05 pm

Can’t wait to try this one! 2 questions. If you are using simple syrup of a 1:1 ratio is it still half a teaspoon? I always have simple syrup in the fridge.
My second question is not directly about this drink, but a general question. I got a bottle of Creme de Violette for Christmas and am dying to try it. I don’t know that I’ll be making an actual drink with it yet though as I feel like this is a spring/summer drink so am saving it for a few months.  Is there any reason to wait on opening the CdV or will a few months not matter in the life of a liqueur?

Robert Hess 1 Jan 2015
6:52 pm


Using a 1:1 ratio simple syrup will result in “not quite” as sweet of a drink. But since simple syrup dissolves very easily, I’d recommend using a 1/2 tsp still, and then adding a little more syrup if you think it needs a little more sweetening after the first sip or two.

As for opening your CdV, fear not! While an open bottle of liqueur will gradually oxidize and the flavor change (although not go “bad”), it can take a long time for this to happen. I have bottles of liqueurs that I’ve had around for many years, and can’t tell the difference yet. The first thing to change will simply be the color, without otherwise damaging the product at all.


Justyn Myers 24 Nov 2015
11:53 am

Hi Robert,

I was wondering what the history of this recipe is. Does it come from an old cocktail book?


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