This SoCal-style fall refresher by Steven Tuttle, the bar manager at San Diego’s Kettner Exchange, includes butterfly-pea-flower-infused blanco tequila, which means the drink turns a rich shade of blue to purple. It hints at autumn with the allspice-rum notes of Hamilton pimento dram, brightened by lime and Fuji apple syrup—all without losing the vibrancy of the tequila.
- 1 1/2 oz Butterfly-pea-flower-infused blanco tequila*
- 1/2 oz Plantation Stiggins’ Fancy Pineapple rum
- 1/4 oz Hamilton pimento dram
- 3/4 oz Fresh lime juice
- 3/4 oz Fuji apple syrup**
- Garnish: 3 apple slices
Add all the ingredients to a shaker with ice and shake.
Strain into a rocks glass filled with fresh ice.
*Butterfly-pea-flower-infused blanco tequila: Steep 1/2 cup dried butterfly pea flowers in 1 750 mL bottle of tequila for 20 minutes.
**Fuji apple syrup: Peel 12 Fuji apples with a citrus peeler, using 4 cuts to save the apple cores. In a saucepan, add peels and cores to 6 cups of sugar and 9 cups water. Bring to a boil and let simmer for 35 minutes. Strain out peels and cores, and keep refrigerated for up to 1 week.