Brew a strong butterfly pea flower tea (about 1 tablespoon dried flowers steeped in 60 ml near-boiling water for 5 minutes), strain and cool. Alternatively use ready-made butterfly pea syrup. You only need about 7–10 ml (0.5 tablespoon) of concentrated tea/syrup for color.

Mixing

Dry shake (if using egg white)

In a cocktail shaker, add vodka, gin, blue curaçao, grenadine, lemon juice, simple syrup, cream of coconut, butterfly pea concentrate, and egg white (if using). Dry shake (no ice) vigorously for 15–20 seconds to emulsify and create foam.

Shake with ice

Add crushed ice to the shaker (about 1 cup). Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Strain and top

Double-strain the mixture into the prepared chilled glass filled with fresh crushed ice. Slowly top with 30 ml club soda poured down the inside of the glass to create a layered effervescent effect and lift the foam.

Finish & Garnish

If you used egg white, spoon a little of the blue butterfly pea concentrate on top of the foam; it will swirl and create purple tones as it reacts. Alternatively, drizzle the grenadine down the side to sink slightly and produce a gradient purple-to-pink effect.

Garnish with an edible flower or a lemon twist on the rim. Serve immediately with a short straw.