In My Nature Pride Cocktail Recipe

Infuse tequila with butterfly pea

Combine 10 fl oz Tequila Ocho Blanco and 2 tbsp dried butterfly pea flowers in a clean jar with a tight lid. Stir or gently shake to submerge the flowers. Let steep at room temperature or in the refrigerator for 4–8 hours until the liquid develops a deep blue to indigo hue. Taste after 4 hours; strain when desired color and slight floral flavor are achieved. Use a fine mesh strainer or cheesecloth to remove flowers, then bottle and refrigerate. Yields approx. 8 x 2 oz infusions.

Make second-life prosecco syrup

In a small saucepan, combine 1 cup second-life Prosecco and 1 cup granulated sugar. Warm over low heat, stirring until sugar fully dissolves (do not boil aggressively — gentle simmer is fine). Once sugar is dissolved and mixture is slightly reduced (3–5 minutes), remove from heat and cool to room temperature. Strain if needed and transfer to a jar. The syrup will be slightly effervescent in aroma but mostly a sweetened prosecco concentrate; refrigerate until ready to use. Yields approx. 1 to 1.25 cups.

Chill your coupe or Nick & Nora glass in the freezer or with ice and water while you prepare the cocktail.

Combine base ingredients

In a cocktail shaker, add 2 oz butterfly pea-infused Tequila Ocho Blanco, 0.75 oz St. Germain, 0.5 oz yuzu juice, 0.75 oz fresh pink grapefruit juice, and 0.5 oz prosecco syrup. Add roughly 1 cup of ice to the shaker.

Shake and double-strain

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted. Strain the cocktail through the shaker’s strainer into a fine mesh strainer and into the chilled coupe to remove small ice shards and any pulp, producing a silky texture.

Top with prosecco

Gently pour or spoon 2 oz chilled second-life Prosecco over the back of a bar spoon into the center of the cocktail to create a delicate effervescent layer without over-agitating color transition.

Add gold luster and garnish

Lightly dampen the center of the cocktail surface with one small drop of prosecco (if needed) and use a very small dry brush or fingertip to dust a pinch of edible gold luster dust onto the surface so it floats and shimmers. Place a dehydrated grapefruit wheel or thin fresh grapefruit slice on the rim or floated at an angle.

Optional aroma: Express a citrus peel over the drink by pinching it briefly above the surface, then discard or drop into the glass.

Serve immediately. Note: the butterfly pea infusion will yield a blue-violet base that may shift slightly when mixed with the acidic yuzu and grapefruit, producing purple-pink highlights — part of the visual celebration.

Butterfly pea-infused tequila keeps refrigerated for up to 2 weeks. Prosecco syrup keeps refrigerated in a sealed jar for up to 2 weeks. Gently stir syrup before measuring if any separation occurs.

To scale the cocktail for service, multiply the proportions in the 'Cocktail components' section and batch without ice; chill the batch and add ice as you shake or stir individual servings to maintain freshness and texture.