Butterfly Pea Spritz Recipe

Brew concentrated tea

Place 1 tablespoon dried butterfly pea flowers in 4 tablespoons (60 ml) near-boiling water. Steep for 5 minutes until deep blue, then strain into a small jar. This yields approximately 1.5–2 oz; cool before using. (If using store-bought butterfly pea liquid, measure 0.5 oz for the cocktail.)

Optional: refrigerate the concentrate in a sealed container for up to 5 days.

Fill a highball or Collins glass with ice (about 1 cup).

In a cocktail shaker filled with ice, combine 2 oz gin, 0.5 oz fresh lime juice, 0.5 oz simple syrup, and 0.5 oz butterfly pea concentrate.

Shake vigorously for 10–12 seconds until well chilled (butterfly pea will make the liquid deep blue).

Strain the shaken mixture into the prepared glass over the ice.

Top gently with 3 oz pink grapefruit soda; pour slowly so the soda layers and creates a hue shift where the blue mixes with the soda.

Watch the color change: the acidity from the grapefruit soda (and lime) will shift the butterfly pea from deep blue toward indigo/purple-pink tones, creating a gradient or swirl.

Garnish with a pink grapefruit wheel on the rim and an edible flower or mint sprig tucked into the glass.

Serve immediately with a straw or stirring stick so guests can mix for a uniform color if desired.