A RECIPE + SPICES TO CREATE
Purple Mountain Cocktail
5 MINS
| 3.75 oz
ingredients
for the infused gin
12 butterfly pea flowers, whole
375 mL London Dry Gin
for the lavender syrup
½ cup sugar
½ cup water
1 pinch salt
1 tbsp lavender flower buds, whole
for the cocktail
2 oz butterfly pea flower-infused London Dry Gin
½ oz lemon juice
¾ oz grapefruit juice
½ oz lavender syrup (adjust to taste)
optional
3 dashes tonic bitters
directions
Make the infused gin:
Add flowers to gin and let sit overnight.
Make the lavender syrup:
Bring sugar, water, and a pinch of salt to a slow boil and stir until the sugar is dissolved. Add dried lavender buds and continue to boil for 1 minute. Turn off the heat and let it cool uncovered for 1 hour. Strain out the lavender and store in the fridge.
Make the cocktail:
Shake everything with ice and strain into a cocktail glass. Garnish with a grapefruit twist.
Add flowers to gin and let sit overnight.
Make the lavender syrup:
Bring sugar, water, and a pinch of salt to a slow boil and stir until the sugar is dissolved. Add dried lavender buds and continue to boil for 1 minute. Turn off the heat and let it cool uncovered for 1 hour. Strain out the lavender and store in the fridge.
Make the cocktail:
Shake everything with ice and strain into a cocktail glass. Garnish with a grapefruit twist.
tips
Be patient with your butterfly pea flowers. They will infuse and release their color.
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