Ingredients
- 1 Part(s) Larger Beer
- 2 Part(s) Cider
- Blackcurrant Squash
Instructions
- Prepare the Glass: Pour a couple of centimeters of undiluted blackcurrant squash into a pint glass.
- Add the Cider: Fill the glass two-thirds full with strongbow cider.
- Top with Lager: Complete the drink by filling the rest of the glass with carling lager.
Notes
Estimated Nutrition:
Where it came from
The Purple Nasty doesn't have a storied lineage from classic cocktail books or a famous inventor. It's a modern, likely ad hoc creation, born in bars where bartenders mixed whatever was on hand to create a striking color and a potent kick. Its true origins are probably lost to a thousand late nights across North America, emerging as a popular request in the late 20th or early 21st century.
This drink falls into the 'party punch' or 'neon cocktail' family, sharing DNA with drinks like the Adios Motherfucker or the Long Island Iced Tea, where potency and a fun color are key. What separates the Purple Nasty is its straightforward, almost blunt approach to flavor and color. It's less about complexity and more about delivering a memorable, if slightly blurry, experience.
You'd order a Purple Nasty at a college bar, a lively club, or a casual house party. It's perfect for a crowd that wants a strong, visually striking drink without any pretense. Serve it when the goal is a good time, not a refined tasting experience. It's a reliable choice for kicking off a night when subtlety isn't on the menu.
What it tastes like
The Purple Nasty hits with a sweet and tart cranberry front, quickly followed by the citrus tang of lime and the subtle orange notes from the blue curaçao. The vodka provides a clean, boozy backbone without contributing much flavor, letting the fruit and liqueur do the heavy lifting. It's a straightforward, fruit-forward punch with a definite alcoholic kick.
With about 1.5 ounces of 80-proof vodka and a half ounce of liqueur, a typical Purple Nasty clocks in around 15-16% ABV. That's roughly equivalent to two standard beers in a single glass, so treat it with respect. It's designed to be effective, not a session sipper.
The technique
Building a Purple Nasty is as simple as shaking. Combine all ingredients in a shaker with ice: 1.5 oz Vodka, 0.5 oz Blue Curaçao, 2 oz Cranberry Juice, 0.5 oz Lime Juice. Shake hard for about 10-15 seconds until well chilled. Strain it into a highball glass filled with fresh ice. Garnish is optional, but a lime wedge or a few cranberries wouldn't hurt the aesthetics.
The most important technique for a Purple Nasty is to shake it thoroughly. This ensures everything is properly mixed and, more importantly, well chilled. A lukewarm Purple Nasty is a sad Purple Nasty.
Ingredient Spotlight
The bottles that make or break this drink.
Vodka
- Use
- Any decent mid-shelf vodka works here. Absolut, Smirnoff, Tito's, or even your house pour. Clean, neutral spirits are the goal.
- Skip
- Don't bother with expensive, 'sipping' vodkas. Their nuances will be lost. Flavored vodkas will also clash with the intended profile.
- Why
- Vodka provides the potent, neutral alcohol base without adding competing flavors. It lets the fruit and curaçao shine, or rather, punch you.
Blue Curaçao
- Use
- Bols, Senior and Co., or any standard blue curaçao. The color and orange flavor are what you're after. Don't overthink the brand.
- Skip
- Orange liqueurs like Cointreau or Grand Marnier won't give you the signature purple color. Triple sec will work for flavor, but you'll lose the visual.
- Why
- Blue curaçao is essential for the 'purple' in Purple Nasty. It provides both the vibrant blue hue that mixes with red cranberry to make purple, and a pleasant orange citrus note.
Three Variations
Three real ways bartenders riff on this drink.
Green Nasty
- Melon-infused cousin
- Swap blue curaçao for Midori for a vibrant green, melon-flavored version. Keep the vodka, cranberry, and lime.
Red Nasty
- Just the cranberry punch
- Skip the blue curaçao for a potent, straightforward cranberry and vodka smash. You'll lose the purple, but keep the 'nasty' kick.
Purple Haze
- Raspberry twist
- Introduce raspberry liqueur or Chambord in addition to, or in place of, some of the cranberry for a richer, berry-forward purple experience.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Gin or white rum will change the flavor profile but still provide a strong, clear spirit base.
A splash of grenadine and a little extra lime, or even a few drops of blue food coloring with triple sec, can mimic the color and some sweetness.
Pomegranate juice or even cherry juice could work for a similar tart, red base, though the flavor will shift.
Stir all ingredients vigorously in a glass with plenty of ice, then strain into a fresh ice-filled glass.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Purple Nasty?
A standard Purple Nasty typically contains vodka, blue curaçao, cranberry juice, and a splash of lime juice.
Why is it called Purple Nasty?
The name comes from its striking purple color, achieved by mixing blue curaçao with red cranberry juice, and its reputation as a potent, no-nonsense party drink.
Is Purple Nasty a strong drink?
Yes, with vodka and a liqueur, it's generally a strong cocktail, often comparable in alcohol content to two standard beers.
What does a Purple Nasty taste like?
It tastes like a sweet and tart fruit punch with a noticeable citrus kick and a strong alcoholic presence.
What kind of glass should I use for a Purple Nasty?
A highball glass is the standard choice, allowing plenty of room for ice and the vibrant purple liquid.
Can I make a Purple Nasty in a pitcher?
Absolutely. Scale up the ingredients proportionally for a party batch. Just be sure to stir it well and keep it chilled.
Is Purple Nasty a classic cocktail?
No, it's not considered a classic. It's more of a modern, popular mixed drink, especially in casual bar settings.
Can I make a non-alcoholic Purple Nasty?
You can make a mocktail version by replacing the vodka with water or a clear soda, and the blue curaçao with blue syrup or blue food coloring in orange juice, keeping the cranberry and lime.
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