Butterfly Sunset Martini Recipe

Brew and chill butterfly pea tea (make ahead)

Steep 1 tablespoon dried butterfly pea flowers (or 2 tea bags) in 4 oz (120 ml) of just-boiled water for 5–7 minutes until deep blue. Strain and chill in the refrigerator until cold. For this recipe you will use 0.5 oz of the concentrated tea. Reserve the rest for another cocktail or to dilute with water later.

Combine and chill

Fill a cocktail shaker halfway with ice (about 1 cup). Add 2 oz vodka, 0.5 oz elderflower liqueur, 0.75 oz fresh lemon juice, 0.5 oz chilled concentrated butterfly pea tea, 0.5 oz simple syrup, and 0.5 oz fresh grapefruit juice to the shaker.

Shake

Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker becomes cold and you see good dilution and froth from the citrus.

Double-strain into glass

Double-strain the cocktail (using a Hawthorne or Boston strainer plus a fine mesh strainer) into a chilled martini or coupe glass, leaving room for the sparkling wine float (about 1 oz).

Add sparkling float

Slowly pour 1 oz dry sparkling wine over the back of a spoon held just above the cocktail surface so the wine gently floats on top, creating a layered look. The acidity and bubbles will also encourage the butterfly pea tea's blue to shift toward violet/pink when the lemon/grapefruit acids interact, producing the 'sunset' effect.

Garnish with a thin grapefruit twist or a small wheel placed on the glass rim and, if using, an edible flower floated on top of the sparkling layer. Serve immediately while the sparkling float is still distinct and effervescent.

To enjoy the color transformation: advise guests to gently stir or sip so the blue and pink/purple layers mingle, revealing the 'butterfly sunset' gradient.