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Violette gin | Raspberry liqueur | Blueberry, honey and lavender coulis | Berry Nordic kombucha

To celebrate the arrival of the sunny days, we invite you to sip this floral, berry-flavoured cocktail for the apéritif on the balcony or with friends during a virtual happy hour. Soothing thanks to lavender and featuring local ingredients, this gin and tonic is the perfect way to end the day and to enjoy springtime in a different way.

Preparation time: 30 minutes | Cooking time: 15 minutes | Makes: One cocktail (240 ml or 8 oz)


For the blueberry, honey and lavender coulis

  • ½ cup water
  • ½ cup Quebec honey
  • 1 ½ tablespoon dried lavender
  • 1 cup frozen wild blueberries

For the cocktail

  • 45 ml (1 ½ oz) Violette gin or another Quebec gin of your choice
  • 30 ml (1 oz) raspberry liqueur from Maison Sivo
  • 15 ml (½ oz) lime juice
  • 45 ml (1 ½ oz) blueberry, honey and lavender coulis
  • 30 ml (1 oz) aquafaba (optional)
  • 60 ml (2 oz) berry kombucha
  • 1 tablespoon frozen blueberries or honeyberries
  • Ice cubes


Blueberry, honey and lavender coulis

  1. In a saucepan, bring the water and honey to a boil.
  2. Off the heat, add the dried lavender. Transfer to a bowl and allow to cool completely.
  3. In a blender, mix the blueberries with the honey and lavender syrup. Strain the mixture through a fine sieve to obtain a smooth coulis, then set aside.


  1. Fill the quarter of a shaker with ice cubes. Add the gin, raspberry liqueur, lime juice, blueberry, honey and lavender coulis and the aquafaba.
  2. Shake vigorously for 15 seconds.
  3. Fill half of an old-fashioned glass with ice cubes.
  4. Pour the preparation into the glass by passing it through a fine sieve. Add the kombucha and garnish with frozen berries.

Notes: We advise you to use a gin with floral notes for this recipe. You can freeze the extra blueberry, honey and lavender coulis for future use.

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