The Water Lily

I spent most of the day yesterday, along with my lovely wife, installing double traverse curtain rods and hanging curtains. It was an arduous, if ultimately rewarding, process, but we were left with a powerful thirst and a need for something quite refreshing. Normally, I’d turn to a Pimm’s Cup, but since it has been a few days since we tried a new drink around here, I thought I’d briefly peruse the cocktail library to see if anything struck me as being of a suitably refreshing nature. Lo and behold, I found something almost immediately in Jim Meehan’s The PDT Cocktail Book. It’s a recent drink, created in 2007, but it could just as easily be a classic cocktail, given its ingredients, proportions, and appearance.

The Recipe:

1/4 Plymouth gin

1/4 creme de violette or Creme Yvette

1/4 Cointreau

1/4 lemon juice

Shake with ice and strain into a chilled cocktail glass. Garnish with an orange twist.

Water Lily

The lemon juice, set against the relative sweetness of the Cointreau and creme de violette, gives the Water Lily a pleasant balance between sweet and sour. It’s on the tart side for sure, but there’s enough sweetness to create an overall flavor not unlike a good sour candy. The gin taste is mostly covered up by the other ingredients, but of course it does provide a good bit of alcohol to make drinking this worthwhile. Meanwhile, the floral notes of the creme de violette give a nice contrast to the more dominant citrus tones. A strong four livers, and it fits the refreshing bill nicely.


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