Name: Waterlily
Total time: 4 min
Cuisine: Cocktail
Ingredients: 22.5 ml Gin; 22.5 ml Triple sec; 15 ml Crème de violette; 15 ml Lemon juice; 5 ml Sugar syrup (2:1); 10 ml Chilled water

Waterlily
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Photographed in an UB Retro Coupe 1920 7.75oz

Ingredients:
³⁄₄ oz	Hayman's London Dry Gin
³⁄₄ oz	Cointreau triple sec liqueur
¹⁄₂ oz	Rothman & Winter Crème de Violette Liqueur
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₃ oz	Chilled water omit if using wet ice

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This striking, very floral, pale aquamarine-yellow riff on the Corpse Reviver No.2 (with crème de violette replacing Lillet Blanc) is not so far removed from an Aviation.

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History:

Adapted from an equal parts (¾oz each gin, triple sec, Crème de violette and lemon juice) recipe created in 2007 by Richard Boccato at Little Branch bar in Tribeca, New York City, USA.

More cocktails by Richard Boccato

Nutrition:

One serving of Waterlily contains 160 calories

Alcohol content:

1.1 standard drinks
17.38% alc./vol. (17.38° proof)
15.6 grams of pure alcohol

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More Sours (citrus) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 10 of 18 comments for Waterlily.
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Matt B

4th February 2024 at 21:01

A bit too sweet and the creme de violette could use to be dialed back a notch in my opinion.

Will May

31st October 2023 at 01:12

I generally prefer the Sascha Petreske version which leaves out the syrup and water. Cointreau and either Plymouth or Blue Coat gin work very well.

Kimberly Hynd

1st April 2023 at 21:34

Best use of the violet that I've had so far. Delicious!

Logan Weaver

18th March 2023 at 04:51

Trying to find the balance, but sub tequila for gin. Probably a reposado; blanco was a bit overpowering.

John Hinojos

8th January 2023 at 01:47

After reading the comments we decided to cut back on the sugar syrup and up the gin by 1/4 oz. Very pleasant, but still a bit sweet. Would try again but with 1 1/4 oz gin and no sugar syrup. Very good, just a bit sweet.

david nelson

7th November 2022 at 00:31

Subbing elderflower liqueur for the simple syrup lifts this drink to a higher realm.

Anna Mallyon

18th June 2022 at 14:20

The original equal parts recipe - 25mls each of creme de violette, gin, triple sec & lemon juice - plus 10mls sugar syrup & 4 or 5 drops of orange cream citrate is also delicious