Under The Bonzai Recipe

Muddle aromatics

Place the thin cucumber slices and mint leaves in a chilled mixing glass or shaker. Add the simple syrup and gently muddle 6–8 times—just enough to release cucumber juice and mint aroma without shredding the leaves.

Combine base ingredients

Add the gin, fresh lime juice, and butterfly pea flower tincture to the muddled cucumber and mint in the shaker. Fill the shaker with ice (about 3/4 full).

Shake vigorously for 10–12 seconds until the outside of the shaker is well chilled (butterfly pea tincture will deepen color; note that a dash more lime or acid will shift color toward purple).

Double-strain the mixture into a chilled Collins or highball glass over fresh ice (use a fine mesh strainer if available to remove bits of mint and cucumber).

Top the strained cocktail with chilled sparkling water (about 2 oz). Gently stir once with a bar spoon to integrate — avoid vigorous stirring to keep the bubbles.

Garnish with a cucumber ribbon tucked along the inside of the glass, a lime wheel on the rim, and a fresh mint sprig placed upright. Add an edible flower or a few dried butterfly pea petals on top if desired for a visual accent.

Optional: If you want a color-change effect at service, serve butterfly pea tincture on the side or add a small squeeze of extra lime at the table to shift hue from blue to purple-pink.

Serve immediately while sparkling water is still effervescent. Encourage sipping slowly to appreciate the floral cucumber-mint profile and the shifting color if used.