Final Petal Recipe

Make the pea flower tea

Place 2 tablespoons dried butterfly pea flowers (or 2 tea bags) into a heatproof container. Pour 250 ml just-off-boil water over the flowers. Steep for 6–8 minutes until deep blue, then strain into a bowl or jar. Allow to cool to room temperature, then chill in the fridge if time allows. Reserve 60 ml per cocktail.

Make lavender simple syrup

Combine 100 g granulated sugar and 100 ml water in a small saucepan. Add 1 teaspoon dried culinary lavender. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 1–2 minutes to infuse, then remove from heat. Let steep off heat for 10 minutes (taste: if too floral reduce steep time). Strain syrup through fine mesh to remove lavender. Cool to room temperature. Store chilled; use 20 ml per cocktail.

Chill glassware: If desired, put a coupe or highball glass in the freezer for a few minutes, or fill with ice and discard before pouring.

Build the cocktail: Fill a cocktail shaker with ice. Add 60 ml chilled pea flower tea, 45 ml gin (or vodka), 20 ml lavender syrup, and 20 ml fresh lime juice.

Shake & strain: Shake vigorously for 10–12 seconds until well chilled. Strain into an ice-filled highball glass for a long drink or into a chilled coupe over fresh ice if preferred.

Top with tonic: Gently top the strained cocktail with 120 ml tonic water. Pour slowly over the back of a spoon if you want to preserve color layering; stirring once very gently will integrate flavors and produce a purple/blue gradient depending on acidity.

Garnish & serve: Garnish with a lime wheel or wedge and an edible flower or small lavender sprig. Serve immediately. Note: a few drops of lime will shift the pea flower tea from blue to purple/pink; adjust lime to control color.