The Sugar Free Creme de Violette is another unique innovation for the MDR Labs! As faithful readers surely know, liqueurs and cordials are largely undiscovered territories for sugar free and no carb cocktails due to the sugar gradient extraction processes and addition of sugar afterwards.
To further complicate things for the Sugar Free Creme de Violette and all the older recipes is that the regular sugary version was simply unavailable in the United States for decades. That meant that the likes of the Aviation, Blue Moon, Attention and the Yale Cocktail were simply unavailable. However, in 2007, an Austrian company named Rothman and Winter started producing and exporting Creme de Violette. In fact, in all the places that I’ve visited, the Rothman and Winter version is the only one I’ve ever seen behind the bar. If interested in the sugary name brand version, feel free to contact your local liquor store or buy online.
Also of note, when searching through older recipes looking for cocktails featuring Sugar Free Creme de Violette, please keep in mind that in almost all them any references to Creme Yvette can be replaced with Sugar Free Creme de Violette!
For our Sugar Free Creme de Violette, we again visited our friends at Starwest Botanicals.
We also did a side by side taste test comparison, and while the Sugar Free version had a slightly different texture, it’s color and flavor are very similar. So similar that it was hard to tell the difference!
*A brief word of warning though. In order to achieve the same colors, we had to use food coloring. So please be careful of spillage when drinking any of the Sugar Free Creme de Violette, lest some staining occur!
- 25 gram Blue Violet Leaf*** (Viola odorata)
- 1.5 cups Everclear (151 proof^)
- 0.5 cup Splenda
- 1.25 cups Water
- 30 drops Blue Food Coloring
- 20 drops Red Food Coloring
Simply measure out your Blue Violet Leaf and place it in a sealable glass bowl. Add the everclear and make sure that the Blue Violet Leaf is completely submerged. Seal the lid and place in a darkened area at room temperature for 48 hours. Make sure to give it a swirl a couple times a day.
After the solution is done steeping, note the color. It’s green! This is normal and you should not be worried. This is what the food coloring is for!
Take your violet infused alcohol and strain out as much of the particulate as possible by squeezing it through some cheese cloth. Now run it through a standard coffee filter. We like to place a funnel into our final collecting bottle and strain the infused alcohol right in. Less transfer equals less waste!
Once the infused alcohol is done filtering, remove the coffee filter, and add the Splenda, water, and food coloring.
Now enjoy old cocktails that call for Creme de Violette!
***At the time of this writing, our friends at Starwest Botanicals were out of stock. We did find that amazon had a different source here.
^As always, please use caution when using Everclear as it is extremely flammable. If your only source of everclear is the 190, just dilute it down to 151 by 1.5 cup of the 190 proof and add 1/2 cup of water to it. It’s a little more than necessary, but the measuring is easier!