Blackberry Violet Gin Spritz
Blackberry Violet Gin Spritz with Lemon & Edible Flowers
A soft-pink spritz built on gin, crème de violette, blackberry, and lemon, finished with bubbles and edible flowers. It drinks bright and floral—not perfume sweet—thanks to real citrus and a restrained syrup. Build to order for two or batch for a tray; the cues below keep the color luminous and the fizz lively.
Why this recipe works
Floral without perfume. Crème de violette brings color and aroma, but the small dose keeps it elegant. Lemon reins in sweetness so the drink stays crisp, not candy-like.
Blackberry, two ways. Syrup gives color and body; whole berries add aroma and a fresh pop without over-sweetening the glass.
Controlled dilution. A short hard shake chills and dilutes the base before topping with bubbles. You get texture without going flat.
Versatile top. Sparkling water for a lighter spritz; prosecco if you want it brunch-festive. Both keep the hue bright.
Ingredients (cups & tablespoons only)
Spritz Base
- 4 ozgin
- 1 ozcrème de violette
- 1 ozblackberry syrup
- 1 ozfresh lemon juice
- 6–8 ozsparkling water or prosecco, chilled
- —Ice
Garnish
- 2lemon wheels
- 6–8fresh blackberries
- 2edible flowers (pansies/violas)
Recipe
- Prep glasses: Add ice and a lemon wheel to two stemmed glasses.
- Shake base: In a shaker with ice, add gin, crème de violette, blackberry syrup, and lemon juice. Shake hard 8–10 seconds.
- Build: Strain evenly into the glasses. Top with sparkling water (or prosecco) until lightly effervescent.
- Garnish: Add blackberries and an edible flower to each glass. Serve immediately.
Color should read pale lavender-pink. If it looks dull, add a few drops more syrup; if too sweet, squeeze a touch more lemon.
Visual cues & dilution
Froth rim
A quick shake should give a thin froth that settles as you top with bubbles—sign of proper chill without over-dilution.
Hue check
Lavender-pink means the violette isn’t overpowering. Deep purple usually equals too much syrup; lighten with soda and lemon.
Bubbles
Top gently down the inside of the glass to keep carbonation. If fizz dies instantly, your base was over-shaken or warm.
Mixing & balance (why the order matters)
Shake before bubbles. You want chill and dilution in the base, not from the topper—keeps sparkle alive.
Syrup after citrus. Taste after lemon; add syrup to hit your sweet spot without flattening the floral notes.
Ice matters. Big cubes melt slower and keep the drink bright. Pebble ice will dilute faster—nice on hot days, but top with less soda.
Simple syrup & garnish
The drink works with plain 1:1 simple syrup if blackberries are scarce. Blackberry syrup adds color and perfume with minimal work.
Fast fixes
- Too sweet: Add 1–2 tsp lemon juice and a splash of soda.
- Too floral: Cut violette to 1/2 oz; replace with gin or soda.
- Too pale: Stir in 1 tsp blackberry syrup directly in the glass.
Use only food-safe edible flowers. Rinse and pat dry before garnishing.
Common mistakes (and quick fixes)
- Flat spritz: Poured soda straight onto ice. Angle the glass and pour slowly.
- Soapiness: Too much violette. Reduce to a barspoon and increase lemon.
- Murky color: Over-muddled berries. Use strained syrup for clarity.
- Harsh bite: Add 1/2–1 oz soda and a tiny pinch of salt to round edges.
Substitutions & variations
Zero-proof
- Use non-alcoholic gin.
- Swap violette with 1/2 oz violet syrup.
Prosecco spritz
- Top with 6 oz prosecco; skip soda.
- Cut syrup to 1/2 oz to keep lift.
Raspberry
- Use raspberry syrup; garnish with raspberries.
- Add a micro-grate of lemon zest on top.
Grapefruit
- Replace lemon with grapefruit; add 1 tsp simple if needed.
Vodka version
- Swap gin for vodka for a cleaner, less botanical profile.
Lavender edge
- Infuse simple syrup with a pinch of dried culinary lavender; strain well.
Adjust lemon and syrup anytime you change the topper or spirit—the goal is bright, balanced, and bubbly.
Serving & glassware
- Coupes (pictured) or large wine glasses for extra ice and bubbles.
- Lemon wheel + blackberry + edible flower for the signature look.
- Salt-rim is unnecessary; a thin sugar rim works for dessert service.
Batching & make-ahead
Pitcher for 8
- Gin 16 oz; Violette 4 oz
- Blackberry syrup 4 oz; Lemon 4 oz
- Top 24–32 oz soda or prosecco at service
Service pace
Pre-chill glasses and topper. Shake base in doubles, strain, then top in the glass so bubbles stay lively.
Make-ahead
Combine gin, violette, and syrup up to 24 hours ahead; keep chilled. Add lemon and shake just before serving.
Equipment notes
- Shaker: Any two-piece shaker works. A jar with lid in a pinch.
- Strainer: Fine strain for a glass-clear pour if using muddled berries.
- Measure: 2-oz jigger (or use tablespoons: 1 oz = 2 tbsp).
Nutrition (estimated)
| Nutrient | Amount |
|---|---|
| Calories | ~190 kcal |
| Carbohydrates | 13 g |
| Total Sugars | 11 g |
| Serving Size | 1 cocktail |
Alcohol content varies by spirit and pour. Values are estimates for a soda-topped spritz.
Storage & leftovers
- Syrup: Keeps 2 weeks refrigerated.
- Batched base: Gin + violette + syrup holds 24 hours chilled. Add lemon just before serving.
- Do not store assembled spritzes: Carbonation fades quickly.
FAQ
Can I skip crème de violette?
Yes. Replace with 1/2 oz blackberry syrup and 1/2 oz gin. The drink will be berry-forward with less floral aroma.
What if I only have club soda?
Perfect. Use it. For more lift, top heavier and shave 1/4 oz off the syrup.
How do I keep the color bright?
Use strained syrup and fresh lemon. Over-muddled fruit clouds the glass.
Bartender notes
- Chill everything. Cold glass + cold topper = longer-lasting fizz.
- Shake short. Ten seconds max to avoid over-dilution before topping.
- Taste and tune. Your berries’ sweetness varies—balance with lemon or a dash more syrup.
- Flower safety. Use pesticide-free edible blooms only.
- Serve immediately. This cocktail peaks in the first 5 minutes.