The Violet Beauregarde

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

Long before mojitos and caipirinhas were the northern hemisphere’s summer beverage of choice, the gin and tonic kept the British Empire cool and collected in even tropical heat.

The beautiful thing about a G&T is that it happily adapts to a bit — but only a bit, mind you — of thoughtful meddling.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

Add a splash of violet liqueur, and you change the cocktail entirely, and arguably for the better. The austere clear G&T takes on a gauzy hue of summer, and the finishing bite that distinguishes the drink is transformed — it’s a bit sweeter, less bitter, more mellow, and more floral.

Our recipe works from a base of a simplified G&T for ease of production, always a key when you’re trying to tend bar, grill bratwurst, and make witty conversation simultaneously.

The Violet Beauregarde*

1 oz gin (we recommend New Amsterdam, which is both thrifty and decent)
3 oz tonic
A splash of violet liqueur (we recommend Rothman & Winter Creme de Violette, available at Zipp’s)
Lowball glass

Throw four or five small ice cubes into the lowball glass. Pour in an ounce of gin, and then three ounces of tonic. Stir briefly. Splash in enough violet liqueur to give the drink a light purple tint — use restraint!

*Thanks to Steph Ash for the spot-on name.


  1. Kathy

    Oh. Wow.

    I want this.

    I want this and a bottle of St. Germain. Not together, mind you… I just really like lightly floral drinks.

  2. Andy

    This looks great, I’ve got to try it. New Amsterdam is certainly thrifty, but I found it pretty flat-I’d recommend Gordon’s for a lower-priced gin.

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