Träkál is the star of this cocktail created by Alexis Osborne, a bartender at Smōk in Denver, though on first sip you might think your having a tipple made with gin. The slight heat plays well with the herbaceous liquor, and overall this bright cocktail proves light, floral and easy to drink.
Add the first six ingredients into a shaker with ice and shake.
Strain into a rocks glass over fresh ice.
Slowly top with the butterfly pea flower tea.
*Arbol chile syrup: Add 1/2 cup granulated sugar and 1/2 cup water to a small saucepan over medium heat. Stir until sugar is dissolved. Use 1 chile per 3 oz simple syrup. Simmer with the chile in the simple syrup for 10 minutes, then strain. Keeps refrigerated for 1 month.
**Butterfly pea flower tea: Make tea with dried butterfly pea flowers (from Amazon or a local herb shop or tea store) like any other tea, using 1 tbsp tea for 1 cup water. Boil and steep for 10 minutes or until desired purple color is reached. Strain and refrigerate.