Purple Haze Recipe

Prepare ube syrup (if you don't have pre-made)

Combine 1/2 cup granulated sugar with 1/2 cup water in a small saucepan over medium heat. Stir until sugar dissolves. Remove from heat and whisk in 2 tablespoons ube puree or 2 tablespoons ube halaya until smooth and evenly purple. Cool, then strain if desired. Use 0.75 oz of this syrup for one cocktail. (Makes roughly 3/4 cup syrup; store refrigerated up to 2 weeks.)

Add all cocktail ingredients — 2 oz Código Reposado Tequila, 0.75 oz ube syrup, 0.5 oz coconut cream, 0.75 oz fresh lime juice, 0.25 oz agave nectar, and 0.5 tsp ube puree — into a cocktail shaker.

Add a large handful of ice (about 1 cup) to the shaker. Cap and shake vigorously for 12–18 seconds until the shaker is very cold and the mixture is slightly frothy from coconut cream and ube puree.

Double strain the cocktail into a chilled coupe or rocks glass over fresh ice (use a fine mesh strainer if you used ube puree to catch any solids).

If the color is uneven, give the drink a gentle swirl to harmonize the purple hue. Taste and adjust: add 0.25 oz more agave if you prefer sweeter, or a squeeze more lime for brightness.

Garnish with a lime wheel on the rim or floated on top.

Optional: sprinkle a small pinch (about 1 tsp) of toasted shredded coconut along the edge of the foam or rim for aroma and texture.

Optional: finish with an edible purple flower or a tiny shaving of ube on top for a dramatic presentation.