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Waterlily

Difford’s Guide
Discerning Drinkers (86)
Waterlily image
Measurements in:
Serves:
1
Ingredients
3⁄4 fl oz Hayman's London Dry Gin
3⁄4 fl oz Cointreau L'Unique triple sec liqueur
1⁄2 fl oz Rothman & Winter Crème de Violette Liqueur
1⁄2 fl oz Lemon juice (freshly squeezed)
1⁄6 fl oz Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
1⁄3 fl oz Chilled water/mineral water (omit if using wet ice)

Read about cocktail measures and measuring

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How to make

Glass

Photographed in an UB Retro Coupe 1920 7.75oz

Prepare

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of orange zest twist.

Method

  1. SHAKE all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish

  1. EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
More cocktails with similar strength and taste profile

Health & Nutrition

Nutrition:

One serving of Waterlily contains 160 calories

Alcohol content:

  • 1.2 standard drinks
  • 17.38% alc./vol. (34.76° proof)
  • 16.8 grams of pure alcohol

Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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

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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Makes a minimum of 16.5 cocktails.
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Gallery

Comments & Discussion

Ed Scheel
Made with Empress gin for visual effect, stirring in the creme de violet after the shake. It's a bit too sweet for us, maybe reduce the violet to 10ml next time
score: 1
Matt B
A bit too sweet and the creme de violette could use to be dialed back a notch in my opinion.
score: 1
Will May
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.
score: 3
Kimberly Hynd
Best use of the violet that I've had so far. Delicious!
score: 1
Logan Weaver
Trying to find the balance, but sub tequila for gin. Probably a reposado; blanco was a bit overpowering.
score: 1
John Hinojos Premium Member
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.
score: 1
david nelson
Subbing elderflower liqueur for the simple syrup lifts this drink to a higher realm.
score: 4
Anna Mallyon
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
score: 1
Florian Ruf Premium Member
I think the adapted version works very well. Maybe with Monin Creme de Violette it would be better to reduce the sugar syrup.
score: 1

Showing the first 10 of 19 comments.

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$3.66 per cocktail*

Makes a minimum of 16.5 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

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