Make Cocktails And Boozy Frozen Pops With This Naturally Colored Gin

Gin is always a great choice for cocktail hour, but a colorful gin made with eight botanicals opens up the possibilities for some seriously eye-catching sips.

Empress 1908 Gin, made by Victoria Distillers, is made with butterfly pea blossom, a natural herb that gives the gin a stunning indigo color. You can make a variety of cocktails with this exquisite-tasting small batch gin and watch its hue change from dark purple-blue to lavender or even pink. If you’re really adventurous, use it to make colorful boozy frozen popsicles for a fun end-of-summer treat.

Blueberry Yogurt Gin Popsicles created by Emily Miller @resplendentkitchen combines Empress 1908 Indigo Gin, lavender, blueberries, coconut and more for a sophisticated summer treat.


  • 4 oz Empress 1908 Indigo Gin
  • 2 cups blueberries
  • 2 tbsp maple syrup
  • 7 oz unsweetened vanilla Greek yogurt
  • ¾ cup full-fat coconut milk
  • 6 tbsp lavender simple syrup
  • 1 tsp fresh lemon juice

Directions: Place the blueberries and maple syrup in a medium saucepan over medium heat. Simmer for approximately 10 minutes, stirring occasionally until the blueberries release their juices. Gently mash the blueberries, set aside to cool and mix in 2 oz Empress 1908 Gin. Combine yogurt, coconut milk, lavender simple syrup, an additional 2 oz Empress 1908 Gin and lemon juice in a bowl. Spoon the yogurt mixture into the popsicle molds, then the blueberries and finish with the yogurt mixture as the top layer. Freeze for 2 hours, then put the popsicle sticks in. Freeze for another 4 hours or overnight. Enjoy!

The Empress Gin and Tonic is the company’s signature drink and for good reason! This elevated take on a classic shows off the incredible hue of the gin and it tastes great too.


  • 2 oz Empress 1908 Gin
  • 3 oz premium tonic water
  • 1 grapefruit slice

Method: Build on ice in a rocks glass. Garnish with a grapefruit slice.

The combination of grapefruit and thyme makes the @thegandmkitchen’s Grapefruit & Thyme Granita a refreshing and citrusy treat.


  • ½ cup Empress 1908 Indigo Gin
  • 1½ cup fresh grapefruit juice
  • Juice from ½ lime
  • Thyme simple syrup
  • Garnishes: Fresh thyme & Grapefruit Wheel

Directions: Combine Empress 1908, grapefruit juice, lime juice and thyme simple syrup in a shallow freezer-proof pan. Freeze for 2-4 hours. Remove from the freezer and use a fork to scrape the partially frozen mixture and return to the freezer. Freeze until fully frozen, scrape once more and scoop into glasses. Garnish with fresh thyme and a grapefruit wheel. Serves two.

*To make the syrup, combine ½ cup sugar, ½ cup water, zest of ½ grapefruit and 3-5 thyme sprigs in a pan over medium heat until the sugar has dissolved. Let the thyme steep until the mixture has cooled. Strain before using.

The Windsor Garden cocktail is like spring in a glass, but you can definitely drink this one year-round. With an impressive array of fresh herbs and a delicate hint of lemon, serve this one to your guests on the patio or in the garden.


  • 2 oz Empress 1908 Gin
  • 1⁄2 oz Fresh lemon juice
  • 1⁄2 oz simple syrup
  • Basil, thyme, rosemary & mint leaves

Method: Lightly muddle herbs and shake ingredients over ice. Strain into a stemless wine glass with ice. Garnish with a sprig of rosemary.

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