| 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 |
| 3 dashes | tonic bitters |
| ½ oz | lavender syrup (adjust to taste) |
| Optional | |
| 3 dashes | tonic bitters |
Add flowers to gin and let sit overnight.
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.
Shake everything with ice and strain into a cocktail glass. Garnish with a grapefruit twist.
Strain out the lavender and store in the fridge.
Be patient with your butterfly pea flowers. They will infuse and release their color.
