Save My friend Sarah handed me a glass of something deep purple one summer evening, and I immediately asked what magic she'd managed to pull together in five minutes. Turned out she'd discovered black currant syrup at a farmer's market and spent an entire afternoon experimenting with gin, lime, and whatever edible flowers she could find in her garden. That first sip hit differently—bright, botanical, with this gorgeous color that made every guest ask for the recipe before they'd even finished their first taste.
I made this for my sister's book club last spring, and watching everyone's faces when they realized it wasn't some complicated craft cocktail felt like the best kind of secret to keep. One person actually asked if I'd gone to bartending school, which I did not, but I let her believe I'd put in more effort than five minutes of shaking suggested.
Ingredients
- Premium gin (50 ml): This is where quality actually matters—a good botanical gin with juniper forward notes will let the black currant shine instead of overpowering it.
- Black currant syrup (25 ml): The whole show lives here; find one without artificial flavors if you can, because the real stuff tastes like summer in a bottle.
- Freshly squeezed lime juice (20 ml): Never bottled, never from concentrate—those few extra seconds of juicing make the difference between bright and flat.
- Chilled soda water (60 ml, optional): This lightens the drink and lets each flavor breathe; skip it if you want something richer and more spirit-forward.
- Lime wheel and edible flowers for garnish: The flowers aren't just decoration—they hint at what's coming flavor-wise and make the whole thing feel intentional.
- Ice cubes: Use good ice if your freezer makes it; cloudy ice melts faster and dilutes everything before you even take a sip.
Instructions
- Chill everything first:
- Fill your shaker with ice about halfway—you want plenty of surface area for everything to get genuinely cold, not just sitting on top of tepid cubes.
- Pour the spirits and syrups in:
- Add the gin, then the black currant syrup, then the lime juice in whatever order feels natural; the order doesn't matter, but the cold ice does.
- Shake like you mean it:
- Hold the shaker with both hands and go for about 10 to 15 seconds of vigorous shaking—you'll feel it get frosty on the outside, which means it's ready.
- Strain into your glass:
- Use a proper strainer if you have one, or a regular spoon held against the shaker lid works in a pinch; pour steadily so you don't splash.
- Top and taste:
- If you're using soda water, add it now and give the drink a gentle stir; if you're skipping it, you're done except for the garnish.
- Garnish with intention:
- Lay the lime wheel across the rim and drop your edible flowers on top—this is the moment where it goes from good to Instagram-worthy.
Save There was this one night when my mom tried it and immediately said it tasted like a fancy hotel bar, which is the highest compliment she's ever given me in the kitchen. She's not one to gush, so hearing her ask if I'd made it professionally stuck with me.
Building Your Own Versions
Once you've made this once, you start seeing possibilities everywhere—different syrups, different gins, different garnishes that shift the whole vibe of the drink. I've experimented with swapping the black currant for raspberry, using London Dry instead of something more floral, and even trying edible pansies instead of violets.
The Sweetness Question
Some people like their cocktails leaning sweet, others prefer them tart and spirit-forward, and there's no wrong answer—just what tastes good in your mouth. If you find yourself reaching for more syrup every time, go ahead and increase it to 30 ml; same goes for lime juice if you like things brighter and more acidic.
Serving and Pairing
This drink works best when served immediately after making it, while everything is still cold and the flavors are snappy. The botanical notes pair beautifully with light cheese, fresh fruit, or even something spicy if you're feeling adventurous.
- Make sure your glass is chilled beforehand if you have time, because warm glassware melts ice faster than you'd think.
- If you're making several at once, you can batch the gin, syrup, and lime juice in the shaker and divide servings, but shake fresh each time.
- The edible flowers should go on right before serving; they look tired after sitting for more than a minute or two.
Save This cocktail became my go-to because it proves you don't need hours or complicated techniques to make something that feels genuinely special. Pour one for yourself right now if you can.
Recipe FAQ
- → What gives the drink its vibrant color?
The rich black currant syrup provides a deep, vibrant hue that balances the spirit's clarity.
- → Can I adjust the tartness of the beverage?
Yes, increasing fresh lime juice adds tartness, while adding more black currant syrup enhances sweetness.
- → What is the purpose of soda water in this mix?
Soda water lightens the blend, adding refreshing effervescence without altering flavors significantly.
- → How should the garnish be prepared?
Use a fresh lime wheel and edible flowers like violets or pansies to complement the botanical notes visually and aromatically.
- → Are there suitable substitutions for black currant syrup?
Crème de cassis can replace black currant syrup for a deeper, slightly different flavor profile.