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.