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Blue Ruin

Blue Ruin

Blue Ruin

A simple butterfly pea flower infusion gives this floral yet tart cocktail a magical appearance.

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 | |

Butterfly Pea Flower Syrup (Yields 10 oz)

  • 1¼ cups water
  • 4 Tbsp dried butterfly pea flowers
  • 1 cup granulated sugar

Blue Ruin

  • 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.

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