Enchanted Recipe

Make the sorrel reduction

Combine 1 cup dried hibiscus, 1 cup water, 1 cup granulated sugar, smashed ginger and cloves (if using) in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve the sugar. Simmer for 5–7 minutes until the mixture is deeply colored and slightly reduced. Remove from heat, cover and steep for 10 minutes to develop flavor. Strain through a fine mesh sieve, pressing solids to extract syrup. Cool to room temperature. Transfer to a sealed bottle and refrigerate. Yields about 6 ounces; use 0.5 oz per cocktail.

Infuse vodka (advance step, 1–2 hours)

Place 1.5 tsp dried butterfly pea flowers in a clean jar and pour 12 oz Deep Eddy vodka over them. Seal and let steep at room temperature until the vodka turns a vibrant blue — typically 1–2 hours for a bright color and light floral note. Taste after 1 hour and remove flowers when desired color/aroma is achieved to avoid overbittering. Strain through a fine mesh or coffee filter into a bottle and refrigerate. Measure 2 oz per cocktail.

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling with ice water while you prepare the drink.

Add 2 oz butterfly pea–infused vodka, 0.5 oz dry vermouth, 0.5 oz sorrel syrup, and 0.5 oz fresh lemon juice to a shaker filled with ice (about 1 cup).

Dry-shake (no ice) for 8–10 seconds if you prefer a silkier texture, then add ice and shake vigorously for 10–12 seconds until well chilled. Alternatively, just shake with ice for 12–15 seconds.

Double-strain into the chilled coupe or Nick & Nora glass to remove small ice shards and any pulp.

Top gently with 2 oz brut sparkling wine, pouring slowly to preserve effervescence and encourage a color gradient where the sorrel creates a pink/rose layer blending with the blue vodka for a purple/lilac effect.

Express a lemon twist over the drink to release oils, wipe the rim with the twist and drop it in as garnish. Add an edible flower or dehydrated hibiscus on top if desired.