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.