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Sloe Gin and Creme de Violette...

j
Jennifer Luxmoore Jun 6, 2010 08:09 AM

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!

  1. EvergreenDan Jul 17, 2010 03:07 PM

    The Charlie Chaplin is a nice, low-alcohol cocktail for someone wanting only a hit of challenge:
    http://www.kindredcocktails.com/cocktail/charlie-chaplin

    Charlie Chaplin

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

    )

    Instructions:
    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:
    http://www.kindredcocktails.com/cockt...
    The name makes sense only if made with Green Chartreuse.

    Stop Signal

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

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

    1. jerryc123 Jul 17, 2010 08:20 AM

      I just did a story on my blog about Plymouth Sloe Gin. ( I hope you are using Plymouth. )
      http://buffalodrinks.blogspot.com/201...

      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.

      Blackthorn
      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
        m
        mdavis7 Oct 11, 2010 12:27 PM

        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. i
        isadorasmama Jun 17, 2010 05:19 PM

        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
          EvergreenDan Jun 17, 2010 11:40 PM

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

          Belmont

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

        2. davis_sq_pro Jun 16, 2010 12:19 PM

          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. c
            cacio e pepe Jun 6, 2010 11:25 AM

            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
              j
              Jennifer Luxmoore Jun 15, 2010 05:50 PM

              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
                c
                cacio e pepe Jun 15, 2010 06:29 PM

                Give it away.

                1. re: Jennifer Luxmoore
                  EvergreenDan Jun 15, 2010 07:07 PM

                  "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
                    barleywino Jun 16, 2010 09:41 AM

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

                    1. re: barleywino
                      EvergreenDan Jun 16, 2010 02:42 PM

                      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
                        barleywino Jun 17, 2010 04:27 AM

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

                    2. re: Jennifer Luxmoore
                      aphonik Jul 16, 2010 09:23 PM

                      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)

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