Purple Rain Recipe

Steep the tea

Place 1 tablespoon dried butterfly pea flowers in a heatproof container. Pour 120 ml (about 1/2 cup) just-off-boil water over the flowers. Let steep 5–7 minutes until deep blue. Strain the liquid into a small bowl or measuring cup, discarding the spent flowers.

Make quick syrup

While the tea is still hot, add 2 tablespoons granulated sugar and stir until completely dissolved. Allow the blue syrup to cool to room temperature (about 10–15 minutes). If you want a purple color in the finished drink, reserve 10 ml fresh lemon juice to add later for a color change at the glass.

Muddle mint and lemon

In a cocktail shaker or mixing glass, add 8 fresh mint leaves and 15 ml fresh lemon juice. Gently muddle 6–8 times to bruise the mint and release oils — avoid shredding leaves into bits.

Combine base

Add 1/2 cup ice and 30 ml (about 2 tablespoons) of the cooled butterfly pea syrup to the shaker. If the syrup is very concentrated, start with 30 ml and adjust sweetness later. Shake briefly (5–7 seconds) just to chill and integrate flavors.

Build the drink

Strain the mixture into a chilled flute or Collins glass filled halfway with fresh ice (or no ice for flute). Slowly top with 150 ml chilled zero-proof Mionetto Prosecco-style sparkling wine. The butterfly pea will create a layered deep-blue top that mingles with the sparkling wine.

Purple transformation (optional)

To create the signature 'Purple Rain' shift, gently pour the reserved 10 ml lemon juice down the inside of the glass or drop it in — the acidity will turn the butterfly pea blue to vivid purple/pink where it contacts the liquid. Stir once lightly if you want a uniform purple color.

Garnish with a sprig of mint, a lemon wheel on the rim, and an optional edible butterfly pea flower. Serve immediately while sparkling is lively.