Dos Mariposas Recipe
butterfly pea flower gin, pamplemousse, amaro, lemon
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Measure and combine
In a cocktail shaker, add 2 oz butterfly pea flower gin, 0.75 oz pamplemousse (grapefruit) liqueur or cordial, 0.5 oz amaro, 0.5 oz fresh lemon juice (about 1/2 lemon), 0.5 oz simple syrup, and 0.5 oz egg white if using.
- 2
Dry shake
Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and build a silky foam.
- 3
Wet shake
Open the shaker, add 4 ice cubes, reseal and shake hard for 10–15 seconds until the shaker is very cold (chilled to the touch).
- 4
Strain
Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and ensure a smooth texture.
Garnish & Finish
- 5
Express the grapefruit twist over the drink to release oils, then rub it around the rim and drop it into the glass. Optionally float an edible flower or a thin dehydrated grapefruit wheel on the foam for visual effect.
- 6
Serve immediately. The butterfly pea gin will give the drink a vivid blue-violet color; the acid from lemon and the amaro’s bittersweet notes will balance the pamplemousse brightness.