Purple Haze Recipe

Combine 1 cup water and 1 tbsp dried butterfly pea flowers in a small saucepan. Bring to a gentle simmer over medium heat, remove from heat, cover, and steep 10 minutes until deep indigo.

Strain the infused water through a fine mesh sieve into a clean saucepan or measuring cup, discard the flowers, then return the infused liquid to low heat.

Add 1 cup granulated sugar to the warm butterfly pea infusion and stir until fully dissolved (do not boil). Remove from heat and let cool to room temperature.

If you want a syrup that visibly shifts color to purple/pink when acid is added, stir in 0.5 tsp fresh lemon juice once cooled — this will slightly change the hue and impart a touch of brightness. Transfer syrup to a clean jar; refrigerate. Yields about 6–8 oz. Keeps 2 weeks refrigerated.

Chill glass

If desired, chill a Collins or highball glass in the freezer for 5–10 minutes or fill with ice while you prepare the cocktail.

Fill the glass with fresh ice (about 1 cup).

In a mixing glass or shaker with ice, combine 2 oz Cutwater Old Grove Gin, 0.75 oz fresh lemon juice, and 0.75 oz butterfly pea tea syrup. Stir vigorously for 10–15 seconds to chill and dilute slightly.

Strain the mixture into the prepared glass over the ice.

Top with 2 oz soda water. Gently stir once to combine — avoid over-stirring to preserve fizz.

Watch the color: if you want a color-shift effect, add an extra few drops (about 0.25–0.5 tsp) of fresh lemon juice to the finished drink to shift the indigo toward purple/pink.

Garnish with a lemon wheel on the rim and an edible flower or dehydrated lemon peel if desired.

Serve immediately with a straw or stirrer.