Cocktail with Butterfly Pea Flowers
Ingredients
-
Gin
80 ml
-
Grapefruit
1
-
Rosemary sprig
1
-
Cane sugar syrup
2 tsp
-
Tonic
-
Butterfly Pea Flowers
2
-
Water
100 ml
-
Ice cubes
Pour boiling water over the butterfly pea flowers and leave to infuse for a few minutes. Squeeze the juice of a grapefruit. Blend the ice in a food processor to make a full-bodied gin.
Pour the gin into a chilled glass with a little ice. Add the cane sugar syrup and freshly squeezed grapefruit juice. Stir with a spoon to blend.
Add crushed ice up to three quarters of the way up the glass. Pour in a little tonic. Remove the butterfly pea flowers and carefully pour the blue water over the top.
