Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Southbeach
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
Make concentrated butterfly pea tea
Steep 1 tablespoon dried butterfly pea flowers (or 2 teaspoons of loose) in 4 ounces (120 ml) of just-boiled water for 5 minutes until deeply colored. Strain into a container and chill until cold. This yields concentrated tea; measure 0.5 oz for the cocktail. (If you have pre-made chilled concentrate, skip this step.)
In a cocktail shaker, lightly bruise 4–6 mint leaves by clapping them between your palms or gently pressing them with a muddler once. This releases aromatic oils without making the drink bitter.
Add 2 oz dry gin, 0.75 oz fresh lemon juice, 0.5 oz butterfly pea flower concentrate, 0.5 oz simple syrup, and a generous scoop of ice (about 1 cup) to the shaker with the bruised mint.
Shake vigorously for 10–15 seconds until the outside of the shaker is cold and the ingredients are well combined. The butterfly pea tea will give a deep blue/purple hue that may shift toward purple when lemon juice is added.
Strain the cocktail through a fine strainer into a chilled coupe or a rocks glass filled with fresh ice (if you prefer it on the rocks).
If desired, top gently with up to 2 oz club soda to lighten the drink and add effervescence; stir once very gently to combine.
Garnish & Serve
Slap or gently tap a mint sprig between your hands to activate its aroma, then place it on the drink as garnish along with a lemon wheel or twist at the rim.
Optionally float an edible flower on top for a decorative touch. Serve immediately.