Updated: Mar 20
Butterfly pea flower is a delight! My dear friend Caroline gave me some blue tea while I was recovering from my broken knee and it inspired me to make a coloured syrup with my own stash of the natural colourant. Everyone loves a colourful cocktail, right?!
2oz London Dry Gin (I actually used Tanqueray 0.0% non-alcoholic gin, CAN YOU IMAGINE!)
1.5 oz Butterfly Pea Flower Honey Syrup
1 oz Lemon Juice
1 oz Egg White or Aquafaba
Optional drop of hibiscus bitters
Dry shake without ice. Shake again with ice and strain into a chilled coupe glass. Garnish with butterfly blue pea flowers and edible gold (like, that’s ostentatious, I know, so no need to observe that particular asset if you aren’t a maniac like me!)
How to Make the Butterfly Pea Flower Syrup:
Add 6 blue pea flowers and ½ cup of hard / raw honey to a mason jar. Add 2 ½ cups of boiling water and stir until dissolved. I left mine to infuse for 12 hours in the fridge before straining out the flowers. This creates a thin simple syrup, so I would recommend using 1.5 oz or 2 oz in place of recipes that call for 1 oz of a classic simple syrup.