Float Like a Butterfly Recipe

Combine and heat

In a small saucepan, combine 0.5 cup passion fruit purée, 0.5 cup granulated sugar, and 0.25 cup water. Stir over medium-low heat until the sugar fully dissolves and the mixture is gently simmering, about 3–4 minutes. Do not boil vigorously—just enough to meld flavors.

Cool and strain

Remove from heat and let the syrup cool to room temperature. If you used pulpy passion fruit and prefer no seeds, strain through a fine mesh sieve. Transfer syrup to a clean container and refrigerate. Yields ~6 oz; use 0.75 oz per cocktail.

Steep flowers

Place 1 tablespoon dried butterfly pea flowers into a clean jar and pour 12 oz Fords Gin over the flowers. Close the jar and let steep at room temperature until desired color (blue) is reached—typically 1–4 hours for a bright blue. Taste periodically; longer infusion increases floral notes.

Strain and store

When the gin has reached the desired color and flavor, strain out the flowers through a fine mesh sieve or coffee filter. Store the infused gin refrigerated or at room temperature; use 2 oz per cocktail. For a color-changing effect, the blue gin will turn purple/pink when acid (lemon) is added in the next step.

Prepare glass

Fill a rocks glass with fresh ice and set aside.

Shake

In a cocktail shaker, add 2 oz butterfly pea–infused Fords Gin, 0.75 oz fresh lemon juice, 0.75 oz passion fruit simple syrup, and a handful of ice (about 1/2 cup). Shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain over ice

Strain the shaken mixture into the prepared rocks glass over fresh ice.

Top with Prosecco

Carefully top the cocktail with 2 oz chilled Prosecco. The sparkling wine will lift the aromatics and — combined with the lemon acid — may shift the infused gin's color from blue toward purple depending on infusion strength.

Garnish & serve

Garnish with a lemon wedge on the rim. Serve immediately with a stirrer so the guest can blend or watch the subtle color change.