Pour 8 oz Ford's Gin into a clean jar. Add 1 tablespoon dried butterfly pea flowers. Seal and let steep at room temperature for 30–60 minutes, tasting periodically until a pale blue to deep indigo hue is achieved. Strain through a fine mesh or coffee filter into a bottle. Yield ~8 oz infused gin (adjust recipe proportions if you infused a larger batch).

Note: Infusion continues to color slowly; store refrigerated and use within 2 weeks. For a subtler color, steep 15–30 minutes; for stronger color, steep up to 2 hours but taste to avoid vegetal notes.

Cocktail assembly

Dry shake (if using egg white)

Add 2 oz pea flower infused Ford's Gin, 1/2 oz Yellow Chartreuse, 1/2 oz Giffard Passionfruit liqueur, 3/4 oz fresh lemon juice, 1/4 oz simple syrup, and 1/2 egg white to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Wet shake

Add 6 ice cubes to the shaker. Shake again vigorously for 10–15 seconds until the shaker is cold to the touch and well chilled.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to ensure a smooth texture and remove ice shards.

If not using egg white

Skip the dry shake. Combine the spirits, lemon juice, and syrup with ice in the shaker and shake vigorously for 10–15 seconds. Double-strain into a chilled glass.

Garnish and finish

Express the oils of a lemon twist over the foam and lay the twist on the rim or float it. Gently place one dried edible pea flower or small edible blossom on the foam as a visual accent. The pea flower infusion will give a blue-violet cast; the Yellow Chartreuse and passionfruit add golden and tropical notes, so the finish may shift color slightly—this is expected and part of the effect.