Twilight Tonica Recipe

Make the butterfly pea infusion

Place 1 tsp dried butterfly pea blossoms in a small heatproof container. Pour 60 ml (about 2 fl oz) hot water (not boiling, ~90°C/195°F) over the blossoms. Steep for 3–5 minutes until a deep blue color develops. Strain out the blossoms through a fine mesh and discard them. Allow the infusion to cool to room temperature (or chill briefly in the fridge for ~5–10 minutes).

Infuse the gin

Combine 2 oz Western Son Gin with 15–30 ml (about 1/2–1 oz) of the cooled butterfly pea infusion in a mixing glass or small jar. Stir gently to combine and let sit for 5 minutes so the gin picks up the floral color and a hint of flavor. (Optional: for stronger color and flavor, use up to 1 oz infusion and allow to rest 15–30 minutes, then strain.)

Add 0.5 oz fresh lemon juice to the infused gin and stir briefly. The acid from the lemon will shift the butterfly pea color from blue toward vivid purple/pink — this creates the Twilight Tonica’s signature color change.

Fill a highball or large wine glass with large ice cubes (about 1 cup worth).

Pour the infused gin and lemon juice mixture over the ice.

Top gently with 4 oz Fever-Tree Indian Tonic Water poured down the side of the glass to preserve carbonation and create visual layering. Stir once gently with a bar spoon (1–2 slow turns) to integrate but keep effervescence.

Garnish with a lemon wheel or twist. If desired, float an edible flower or a couple dried butterfly pea petals on top for presentation.

Serve immediately. Encourage the drinker to watch the color transition — additional lemon or a small splash of extra butterfly pea infusion can be added to adjust color balance to taste.