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Ingredients
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Blue Pea Tea Base
Muskmelon Purée
Cocktail
Method
Blue Pea Tea Base
Bring 150 ml of water just to a near-boil (about 90–95°C). Pour over 2 tsp dried butterfly pea flowers in a heatproof container.
Steep for 5–8 minutes until a deep indigo color is achieved. Taste after 5 minutes and extend steeping if you want stronger color/flavor.
Strain the tea into a small container and stir in 15 ml simple syrup while still warm. Allow to cool to room temperature, then chill in the fridge until cold (or use an ice bath to speed cooling). You will use 60 ml for the cocktail; reserve any extra for another drink.
Muskmelon Purée
Place 1 cup cubed ripe muskmelon into a blender with 10 ml fresh lime juice and 15 ml cold water if the melon is very dense.
Blend on high for 20–30 seconds until smooth. Taste and add a touch more lime if you want brighter acidity.
Optional: Strain the purée through a fine-mesh sieve into a bowl to remove fibrous bits for a silkier texture. Press with a spoon to extract as much liquid as possible. Measure out 45 ml for the cocktail and reserve any leftover for another serving or garnish.
Cocktail Assembly
Chill and Combine
Fill a cocktail shaker halfway with ice (approximately 1 cup). Add 60 ml gin, 60 ml chilled blue pea tea base, and 45 ml muskmelon purée.
Shake vigorously for 10–12 seconds until the shaker is very cold to the touch and the mixture is well integrated.
Serve
Fill a highball or large coupe glass with fresh ice (if using highball) and strain the shaken mixture into the glass.
Top gently with 90 ml chilled tonic water, pouring slowly over the back of a spoon if you want to preserve a layered visual (tonic on top keeps the indigo hue more visible).
Optional color play: squeeze a few drops of fresh lime or a splash (5–10 ml) of fresh lemon juice onto the surface to watch the blue shift briefly toward purple/indigo (acid changes butterfly pea pigment).
Garnish with a lime wedge or a thin slice of muskmelon on the rim and serve immediately.