Jamie Boudreau, the proprietor of Seattle’s Canon, was excited to discover loose-leaf butterfly pea tea from Thailand. Here, it’s infused into gin in this delicate, aromatic sparkling wine cocktail. “People are always amazed that the colors produced are all natural and not some weird chemical that we cooked up in our lab,” he says.
This recipe originally appeared as part of “This Is How to Turn Your Cocktails Purple. And Not in the Way You Probably Think.”
- 1 oz Butterfly-pea-flower-infused gin
- 1 oz Lillet Rosé apéritif wine
- 1/2 oz Luxardo Bitter Bianco herbal liqueur
- 1/2 oz Honey syrup
- 2 oz Champagne, chilled
- Garnish: Flower
Add the gin, apéritif wine, liqueur and syrup into a shaker with ice and shake until chilled.
Strain into a bird glass (or coupe), and top with the Champagne.
Garnish with a flower.