Skip to main content

Violet Vodka Slushy

Two glasses of frozen vodka white wine crème de violette lemon juice and sugar made into a slushie and topped with...
Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely

Here’s the thing—you might never use crème de violette for anything other than this drink. But, boy, is it still worth schlepping to the store for this alone. It’s a fun, irreverent drink, easy to dismiss as juvenile or social-media-coded, but don’t be fooled by the pretty lilac color. Ultimately, this is a well-balanced frozen cocktail, with a healthy squirt of tart lemon juice to counteract the floral sweetness of the vibrant violet liqueur. If you’d like to make more than 2 drinks, work in multiple separate batches, rather than doubling or tripling up. Made in too large a batch, the ice cubes won’t break down evenly, resulting in a sad slush pile of a drink.

Recipe information

  • Total Time

    5 minutes

  • Yield

    Makes 2

Ingredients

2 oz. crème de violette
2 oz. dry white wine (such as Sauvignon Blanc)
2 oz. vodka
2 oz. fresh lemon juice
1 tsp. sugar
Frozen blueberries (for serving; optional)

Preparation

  1. Step 1

    Blend 2 oz. crème de violette, 2 oz. dry white wine, 2 oz. vodka, 2 oz. fresh lemon juice, 1 tsp. sugar, and 6 oz. ice cubes (about 1½ cups) in a blender until slushy and no large chunks of ice remain, about 1 minute.

    Step 2

    Divide slushy between glasses; garnish each with a few frozen blueberries if desired.

Read More
Attention, martini drinkers and spritz drinkers: Please for a single line.
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
Country-style lemonade with a salty-tangy twist.
Muddled melon lends a hot pink hue. Call it the drink of the summer if you must!
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.
Use summer’s ripest offerings to make this Mexican party bev.
This sheetcake version of Italian cassata houses a booze-soaked spongecake and sweet ricotta under a blanket of green marzipan dotted with candied fruit.