713 G&t Recipe

Brew jasmine-butterfly pea infusion

Bring 120 ml hot water just off the boil (around 90–95°C). In a heatproof container, add the jasmine tea bag and 1 tsp dried butterfly pea flowers. Pour hot water over and steep for 3 minutes. Remove the tea bag and strain out the butterfly pea flowers (or leave them if preferred for stronger color).

Sweeten & cool

While the infusion is still warm, add 15 ml simple syrup and stir to dissolve. Allow the infusion to cool to room temperature or chill briefly (about 10–15 minutes) until no longer warm. The butterfly pea will give a deep blue/purple hue; note color will shift with lime juice later.

Prepare rosemary-infused gin

Lightly bruise the fresh rosemary sprig to release aromatics by gently clapping it between your palms or using the back of a spoon. Place the bruised sprig in a mixing glass and add 60 ml Ford's Gin. Let it steep for 2–3 minutes to impart a fresh resinous note. (Do not steep longer than 5 minutes to avoid overly herbal/bitter flavors.)

Combine base

Add the cooled jasmine-butterfly pea infusion (approximately 45 ml after slight absorption/evaporation) and 15 ml fresh lime juice into the mixing glass with the gin and rosemary. Stir gently for 10 seconds to marry flavors and slightly chill the mix.

Build in glass

Fill a highball or large copa glass with large ice cubes (about 4–6 cubes). Strain the gin/tea/lime mixture over the ice. Slowly top with 120 ml Fever-Tree Mediterranean Tonic to preserve bubbles and create a layered look. The tonic will react with the butterfly pea and lime, producing a gradient from blue to purple/pink — allow a moment for colors to settle.

Garnish with the reserved fresh rosemary sprig and a lime wheel on the rim. If using, float an edible flower or a few extra butterfly pea petals on top for visual effect. Optionally give the rosemary a gentle slap before garnishing to release additional aroma.

Serve immediately with a long stirring straw so the drinker can gently combine the layers if they prefer. Note: adjust sweetness with additional simple syrup (5–10 ml) if the tonic feels too bitter; adjust lime to taste.