Poor Unfortunate Soul is my cocktail homage to Disney’s most theatrical villain – Ursula – seductive, mysterious and impossibly glamorous. This isn’t your typical gin sour. It’s depths of botanical gin kissed with elderflower and black raspberry, topped with the most gorgeous iridescent foam. Think underwater cave meets high-end cocktail bar, with a golden shell necklace catching the light and pearls scattered like stolen treasure.
Lou’s tasting notes
TASTE: Botanical and berry-bright with a wicked spiced edge
SERVE IN: Nick & Nora glass
GARNISH: Fresh blackberry (optional)
MOOD: Underwater seduction – all shimmer, depth & deals you can’t refuse
The moment before the spell breaks
“Life’s full of tough choices, isn’t it?” And right now, you’re faced with one: do you trust a sea witch to deliver an absolutely stunning cocktail? Because I promise you, this one’s worth making the deal.
After Cruella’s couture drama and Maleficent’s gothic magic, I knew Ursula had to be next. She’s theatrical, she’s magnetic and honestly? I think she’s one of the most compelling villains Disney ever created. A dealmaker. A collector of voices and souls. Someone who understands exactly what people want and how to make it irresistible.
The cocktail needed to capture that – beautiful on the surface, complex beneath. Something that looked enchanting and tasted layered.
My breakthrough was finding Hills & Harbour gin, infused with bladderwrack seaweed, making it so slightly briny with citrus brightness. This wasn’t going to be just another purple cocktail; this would actually taste like Ursula’s world, and I paired it with Chambord for jewel-toned purple and St. Germain for sweet, floral charm. If you can’t find it, any botanical gin works beautifully – just add a tiny pinch of sea salt to bring in that coastal edge.
I tested cloudy versions with muddled fruit, but then realised Ursula’s lair is all about crystal-clear depths where she makes her deals. You can see right through to what you’re getting into… or can you? That clear but dark purple with foam on top? That’s the magic.
Why you’ll love the Ursula cocktail
If you’re drawn to cocktails that feel like an experience rather than just a drink, this one’s for you. Here’s why it’s worth making…
- It’s absolutely mesmerising:– the dark-clear purple topped with iridescent foam catches light in the most magical way.
- It’s genuinely intriguing flavour: The seaweed gin brings authentic coastal character, botanical and bright, and combined with berry depth, it’s layered and sophisticated in the best way.
- It’s surprisingly simple: Despite looking like something from a high-end cocktail bar, it takes about 5 minutes start to finish. Just egg white, a good shake and a bit of patience – no fancy equipment needed.
Ingredients
- Hills & Harbour Gin – I love this gin for the Ursula. It’s infused with bladderwrack seaweed and tastes like the Scottish coast in the best possible way – briny and citrusy. If you can’t find it, use any quality botanical gin and add an extra pinch of sea salt.
- St. Germain – Elderflower liqueur is Ursula’s charming smile, the sweet deal she’s offering. It’s floral and elegant without being overwhelming.
- Chambord – Black raspberry liqueur does double duty here: it creates that gorgeous jewel-toned purple naturally and it adds a luxurious berry depth. It’s worth noting that good Chambord is pricey, but a little goes a long way and it keeps forever.
- Egg White – This creates that gorgeous foam. Some people are nervous about egg white in cocktails, but it’s completely safe when shaken properly, and the texture it creates is just magical.
- Fresh Lemon Juice
- Sea Salt (optional)
Recommended ingredients
Why the Ursula works
There’s something about Ursula that’s always fascinated me, she’s not just evil for evil’s sake. She’s a businesswoman… of sorts! She offers people exactly what they think they want, and the consequences – well, those are in the fine print, aren’t they?
My aim with this cocktail was to cpature that perfectly. That first sip is all charm – floral sweetness, the appealing depths. Then you get complexity: the berry richness and the slight salinity. It’s layered and sophisticated, with each element revealing itself gradually.
The flavour profile genuinely reminds me of her – seductive on the surface (that elderflower sweetness), darker depths beneath (Chambord), and that oceanic gin bringing us into the underwater world. It’s balanced and intriguing, just like Ursula.
FAQs about the Ursula
Yes, it’s completely safe when you’re using fresh eggs and shaking properly! The alcohol and acidity help too. If you’re still concerned, you can use pasteurised egg whites from a carton (about 30ml), or aquafaba (chickpea liquid) works as a vegan alternative; use about 45ml and shake even longer.
Yes, any quality botanical gin works. I’d recommend something with citrus notes, familiar gins might be Hendrick’s, Tanqueray or even a London Dry. You’ll lose that oceanic character, but add a small pinch of sea salt to give you the briny element.
Sure! Skip the egg white and you’ll have a delicious gin sour with a slight natural foam from shaking. The foam is theatrical magic, not essential to the flavour. But it’s really worth trying at least once – the drama is part of Ursula’s charm!
Mix everything except the lemon juice and egg white, then chill for up to 24 hours. When you’re ready to serve, add fresh lemon and egg white to individual portions and shake each one fresh. The foam needs to be made right before serving as it deflates within 10-15 minutes.
Shake for longer! The dry shake (without ice) is crucial, so really go for it for 15-20 seconds. Also fresh eggs work better than older ones for foam structure, and make sure you’re straining gently; if you pour too aggressively, you’ll deflate the foam.
The key is using liquid ingredients rather than muddled fruit or thick compotes. Let the Chambord provide colour and berry flavor without cloudiness. Then double or even triple strain through a fine mesh strainer; patience here really pays off.
More Halloween recipes to try
If you liked this Ursula cocktail recipe for Halloween here are some others that I think you’d enjoy…
The Ursula
Ingredients
- 40 ml Hills & Harbour Gin or Quality Botanical Gin
- 15 ml St. Germain Elderflower Liqueur
- 15 ml Chambord Black Raspberry Liqueur
- 20 ml Fresh Lemon Juice
- 1 Egg White
- Sea Salt Small pinch
- Purple food gel Pptional, for darker tint
Instructions
- Fill a cocktail shaker with ice.
- Add the rum, damson liqueur, cherry syrup, lemon juice and brown sugar syrup to the shaker.
- Shake well until everything is properly chilled and combined – you want this cold and silky.
- Double strain into a chilled coupe glass to catch any ice shards or pulp.
- Garnish with a star anise pod on the rim – simple and elegant.
- If using smoke: follow your smoker instructions and either trap in a cloche over the cocktail or let it drift over the top and around the glass.
- Sip slowly and enjoy feeling like you could cast a spell at any moment.
- Separate the egg white into your cocktail shaker (save the yolk for breakfast!).
- Add the gin, St. Germain, Chambord, lemon juice and sea salt (if using) to the shaker. If using purple food gel for an oceanic tint, add just the tiniest touch now.
- Dry shake (without ice) vigorously for 15 seconds to build the foam structure.
- Add ice and shake hard for another 15 seconds until properly chilled.
- Double strain carefully into a chilled Nick & Nora glass, taking your time to achieve crystal clarity.
- Watch the magic as the foam sits beautifully on top like sea foam on purple water.
- Garnish with a fresh blackberry if desired, though the foam is dramatic enough on its own.
- Sip slowly and remember: some deals are worth making.
Notes
- No seaweed gin? Any quality botanical gin works beautifully. Add an extra small pinch of sea salt to bring in that coastal edge.
- Nervous about raw egg? Use pasteurized egg whites from a carton (about 30ml), or try aquafaba (chickpea liquid, about 45ml) as a vegan alternative – just shake a bit longer.
- For crystal clarity: The key is using liquid ingredients rather than muddled fruit. Double or triple strain through a fine mesh strainer – patience pays off!
- Make ahead? Mix everything except the lemon juice and egg white, then chill for up to 24 hours. Add fresh lemon and egg white just before serving and shake each portion fresh. Foam deflates within 10-15 minutes.
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
