Butterfly pea flower is a mixologist’s dream. When exposed to citrus, the color changes from a deep blue to a bright purple. Lightly floral, naturally vibrant and easily introduced to cocktails, you’ve likely seen it in a drink that’s gone viral. This cocktail is floral but also tart, featuring tequila, orgeat, a specialty floral liqueur from Tattersall Distilling, a simple butterfly pea flower infusion and fresh lime juice. Building the cocktail in a glass over a large ice cube creates an otherworldly presentation.
Blue Ruin
Serves | 1 |
Butterfly Pea Flower Syrup (Yields 10 oz)
- 1¼ cups water
- 4 Tbsp dried butterfly pea flowers
- 1 cup granulated sugar
Blue Ruin
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- 1 oz fresh lime juice
- 2 oz tequila
- ¾ oz butterfly pea flower syrup (recipe follows)
- ¼ oz Tattersall Crème de Fleur
- ¼ oz orgeat
- edible flowers, for garnish (optional)
| Preparation – Butterfly Pea Flower Syrup| In a small saucepan set over high heat, bring water to a boil. Remove from heat and add dried butterfly pea flowers to water; steep until cooled. Strain, pressing liquid from steeped flowers, and then discard solids. Add sugar; stir until dissolved. Transfer syrup to an airtight container and store in refrigerator for up to two weeks.
| Preparation –Blue Ruin | In a large coupe glass, add 1 large ice cube and lime juice to chill. In a shaker tin, add tequila, butterfly pea flower syrup, Crème de Fleur and orgeat over ice; shake vigorously until chilled and diluted. Slowly strain mixture into coupe glass (the lime juice will create an ombré effect). Garnish with edible flowers, if desired.
NOTE: The ombré effect in this cocktail is gorgeous, but remember to lightly stir the mixture before drinking.
Rogan Howitt
Rogan Howitt is beverage director of Good Spirits Co. in Springfield, Missouri.
