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Jun 6, 2010 08:09 AM

Sloe Gin and Creme de Violette...

No, not together! 2 separate questions...

I just tried Sloe Gin the other night and loved it, though it seems hard to find. What else can you do with it besides Sloe Gin Fizz?

Also purchased the Violette because a friend mentioned it in passing how it's coming back etc. But I have no idea what to do with it... It's not good with tonic and kind of boring with soda. Any ideas? Most of the recipes I've found on line require a lot of strange mixing items that I don't have or have never heard of!

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  1. Start with an Aviation.

    2 oz. gin
    1/2 oz. lemon juice
    1/3 oz. maraschino liqueur
    1/4 oz. creme de violette

    That should get you started. If you want it sweeter or drier, adjust the maraschino, not the creme de violette. If you want more floral notes increase the creme de violette *slowly*. It can take things over in a hurry.

    The creme de violette will last you nearly forever, but the maraschino will open up a lot of great cocktails for you. Some of my favorites are the Brooklyn and it's relative the Red Hook.

    I got nothing for you on the sloe gin. I haven't explored that one yet.

    7 Replies
    1. re: cacio e pepe

      sorry, I tried the Aviation and it sucked. I went to a really good bar and ordered one, so I would know what it was supposed to taste like, and I hated it. Any other Vreme de Violette ideas, or should I just give the bottle away?

        1. re: Jennifer Luxmoore

          "It sucked" doesn't tell us much. Did you not like the flavor of the Creme de Violette? Or of the Maraschino?

          For me, I like the Aviation, but with MUCH less Violette than is normally called for. I use 1 tsp Violette and twice that Maraschino -- not much.

          I also add Violette to my homemade grenadine, rather than rose or orange flower water. If you can taste it, you added too much. It should be a subtle complexity.

          I have not found any other uses for it, but I can imagine it as a subtle back flavor in a complex bitter cocktail featuring Campari or Cynar.

          1. re: Jennifer Luxmoore

            Hush and Wonder (Methusalem rum, creme de violette, fresh lime, grapefruit bitters) from Violet Hour (

            1. re: barleywino

              Any clue on relative quantities. I'm guessing a tiny amount of Violette -- sort of a daiquiri? Must have some sugar of some sort, unless there is enough Violette to sweeten it (yikes).

              1. re: EvergreenDan

                no idea...have to call Violet Hour i guess ;)

            2. re: Jennifer Luxmoore

              I have to say that if you tried an Aviation and hated it then your best bet is probably just to give the bottle away, because I can't imagine you liking creme de violette in anything else. I should ask whether you know what was in the Aviation you ordered at the bar, since some bartenders have completely different ideas about what constitutes the drink. Quote Wikipedia: "Harry Craddock's influential Savoy Cocktail Book (1930) omitted the crème de violette, calling for a mixture of two-thirds dry gin, one-third lemon juice, and two dashes of maraschino. Many later bartenders have followed Craddock's lead, leaving out the difficult-to-find violet liqueur."

              At any rate, I would highly recommend at least giving the Aviation another go, because I think it's a wonderful drink, and would be the perfect outlet for that bottle of creme de violette you're stuck with.

              This is the recipe I use:

              1 1/2 oz. gin (Plymouth)
              1/2 oz. maraschino liqueur (Luxardo)
              1/2 oz fresh lemon juice
              1/4 oz crème de violette (Rothman & Winter)

          2. For the sloe gin, try a Millionaire (Ted Haigh's version of the recipe):

            1 1/2 oz. Myers’s Rum (or other dark rum - I prefer a blend of Appleton Extra and Smith and Cross)
            3/4 oz. sloe gin (Plymouth!)
            3/4 oz. apricot brandy (Apry!)
            Juice of 1 lime (1.25 oz seems about right to me)

            Shake and strain.

            1. The Belmont

              bluecoat american dry gin, st. germain elderflower liqueur, rothman & winter creme de violette, soda - served on the rocks

              Sorry, don't know ratios but you can play with it. I had one (ok, two) in New Haven and it was delicious. I was only meh about Aviations.

              1 Reply
              1. re: isadorasmama

                Here's what I had in my database. I guess I need to try it too:


                1 3/4 oz Gin
                1/2 oz St Germain (st. germain )
                1/2 t Creme de Violette
                Soda (fill glass)

              2. I just did a story on my blog about Plymouth Sloe Gin. ( I hope you are using Plymouth. )

                Try these three cocktails...

                San Francisco
                3/4 oz Plymouth sloe gin
                3/4 oz sweet vermouth
                3/4 oz dry vermouth
                1 dash Angostura bitters
                1 dash orange bitters
                Shake in iced cocktail shaker and strain into a chilled cocktail glass. Garnish with a cherry.

                2 oz Plymouth sloe gin
                1 oz sweet vermouth
                1 dash orange bitters
                Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

                Real Sloe Gin Fizz
                1½ oz Plymouth sloe gin
                ½ oz gin
                ¾ oz fresh squeezed lemon juice
                1 egg white
                1 teaspoon sugar
                Shake all ingredients hard, in a shaker, first without ice, then with ice. Strain into a tall glass and top off with soda water.

                1 Reply
                1. re: jerryc123

                  I will have to try these and check out the blog. I make something similar to the Blackthorn--it's basically just a standard negroni except half the gin is London dry and half the gin is sloe. so that's...
                  Sloe Berry Negroni
                  1 oz London dry gin (We used Tanqueray last time)
                  1 oz sloe gin
                  2 oz Campari
                  1.5 oz sweet vermouth (Adjust to your taste. This is the part we debated while experimenting.)

                2. The Charlie Chaplin is a nice, low-alcohol cocktail for someone wanting only a hit of challenge:

                  Charlie Chaplin

                  1 oz Apricot liqueur
                  1 oz Sloe gin
                  1 oz Lime juice (fresh


                  Lime peel, Shake, Rocks, Cocktail

                  Use only the best Apricot Liqueur, such as Orchard Apricot. There's a lot of it in there, so you'd most definitely taste an inferior product.

                  For another idea, Boston Apothocary made up this drink, which I named Stop Signal:
                  The name makes sense only if made with Green Chartreuse.

                  Stop Signal

                  1 1/2 oz Gin
                  1/2 oz Sloe gin
                  1/2 oz Green Chartreuse
                  3/4 oz Lemon juice
                  1 ds Angostura bitters

                  Build with Sloe Gin on bottom, then Green Chartreuse, Lemon, Gin, and dash Angostura.