Purple Goddess Recipe

Chill glass

Place the highball or Collins glass in the freezer for 5–10 minutes or fill with ice water while you prepare ingredients to ensure the drink stays cold.

Juice grapefruit

Cut a fresh grapefruit in half and use a citrus juicer to extract at least 0.75 oz (about 3/4 oz) of fresh grapefruit juice. Strain if pulp is undesired.

Combine spirits and juice

Into a mixing glass or directly into the chilled serving glass, pour 2 oz Empress 1908 Gin and 0.75 oz fresh grapefruit juice. Add 0.25 oz simple syrup if you prefer a slightly sweeter balance.

Add ice and tonic

Fill the serving glass with a large ice cube or several large cubes to just below the rim. Slowly pour 4 oz premium tonic water down the side of the glass (or over a bar spoon) to preserve effervescence and create a gentle layering effect with the gin.

Gently stir

Use a bar spoon to gently lift and stir the drink 3–4 revolutions to integrate the gin, grapefruit juice, and tonic without flattening the bubbles or disturbing color separation too much.

Carefully place a single edible orchid on the surface of the drink or float it at the rim. If using a grapefruit twist, express the oils over the drink by holding the twist skin-side down and giving it a quick twist above the glass, then drop it in or rest it on the rim.

Serve immediately with a straw or without, allowing guests to admire the purple hue from the Empress gin and the delicate orchid garnish.

Empress 1908 Gin is naturally indigo/purple due to butterfly pea blossom; adding grapefruit juice (acidic) may shift the hue toward pink/purple — this is expected and creates the 'Purple Goddess' appearance. Taste and adjust sweetness with simple syrup if needed. Use premium tonic for best clarity and mouthfeel.