Water Lily

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Cocktail History

The Water Lily is a modern cocktail that was created in 2007 by Richard Boccato at Little Branch in New York City, New York. It’s a variation of the classic Corpse Reviver No. 2 that has similar specifications, but this one swaps out Lillet Blanc for créme de violette and omits the absinthe altogether. The result is unique in its dry taste and striking appearance, especially thanks to its faint purple color.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Gin: This is a spirit made with juniper berries, botanicals, and alcohol. I used Castle & Key Distillery Roots of Ruin Gin.

Triple Sec: This is a liqueur made with bitter oranges, lemons, sugar, and alcohol. I used Cointreau.

Crème De Violette: This is a liqueur made with violets, sugar, and alcohol. I used Rothman & Winter Crème De Violette Liqueur.

Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.

Orange Peel: This the peel of an orange that has been cut into a strip.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.

Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Delicate purple color

• Aroma: Bright citrus and botanicals

• Taste: Tart orange flavor that moves into darker floral notes

• Finish: More tangy citrus and juniper

Kendall’s Take: “This recipe was an interesting find for spring! Despite it being purple thanks to the crème de violette, the Water Lily is not very floral at all like I expected it to be. Instead, it’s very citrus forward, resulting in a taste that was a little too tangy, in my opinion, but I did enjoy how well-balanced the drink was compared to the Aviation. I don’t know that I would make it again, but I’m glad I found another use for violet liqueur.”

Recipe

This cocktail recipe was adapted from The PDT Cocktail Book: The Complete Bartender’s Guide from the Celebrated Speakeasy by Jim Meehan.