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.
Serves | 1 |
Butterfly Pea Flower Syrup (Yields 10 oz)
- 1¼ cups water
- 4 Tbsp dried butterfly pea flowers
- 1 cup granulated sugar
- 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.