Rego Sunset Recipe

Make the syrup

Combine 3 oz granulated sugar and 3 oz water in a small saucepan. Add sliced ginger and bruised lemongrass. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 3 minutes to infuse aromatics, then remove from heat and cool to room temperature (about 20 minutes). Strain out solids and store syrup refrigerated. Yields about 6 oz. Use 0.5 oz per cocktail.

Steep 1 tsp butterfly pea flowers (or 1 tea bag) in 2–3 oz near-boiling water for 5–8 minutes until deep blue. Strain and cool. For visual effect use about 1 tsp (concentrated) per cocktail. Keep chilled.

If using egg white: dry shake first. Add gin (2 oz), passion fruit juice (2 oz), Aperol (0.75 oz), fresh lime juice (0.5 oz), special syrup (0.5 oz) and egg white (0.5 oz) to a cocktail shaker with no ice. Dry shake vigorously for 15–20 seconds to build foam.

Add ice (about 1 cup or enough to fill shaker) and shake hard for another 10–15 seconds until well chilled and slightly diluted.

Double-strain into a chilled coupe or rocks glass over fresh ice (or serve neat in coupe if preferred).

Visual & flavor float: using the back of a spoon, very gently drizzle 1 tsp passion fruit pulp near the surface to create a sunrise texture. Then drop 1 tsp of the butterfly pea concentrate at one edge of the drink — the deep blue will gently spread and create a blue-to-orange gradient (the 'Rego Sunset').

Garnish with a lime wheel or wedge on the rim. Optionally express a lime peel over the top before garnishing to add aromatic oils.

Serve immediately. Advise guests to stir gently if they want a uniform color; leaving it unmixed preserves the layered sunset visual and evolving flavors.