Violet Skies Recipe

Prepare butterfly pea tea concentrate

Steep 1 tablespoon dried butterfly pea flowers in 2 ounces (60 ml) near-boiling water for 5 minutes until deep indigo. Strain and cool. Use 1 oz of this concentrate for the cocktail. (You can make ahead and refrigerate; the color will change when acid is added.)

Dry shake (if using egg white)

If using egg white, add 0.5 egg white to a cocktail shaker and perform a dry shake (no ice) vigorously for 15–20 seconds to build foam.

Build and shake

Add gin (2 oz), butterfly pea tea concentrate (1 oz), fresh lemon juice (0.75 oz), simple syrup (0.5 oz), violet liqueur (0.25 oz) and the previously dry-shaken egg white (if using) into the shaker. Add ice (about 6 cubes). Secure the lid and shake vigorously for 12–18 seconds until the exterior of the shaker is frosty and well-chilled.

Strain and serve

Double strain the cocktail into a chilled coupe or coupe-sized glass (or a rocks glass over fresh ice if you prefer it on the rocks). If you want a slightly longer drink, top gently with 1 oz club soda to add effervescence; pouring soda will create a delicate color gradient from violet-blue to pale lavender.

Express a lemon twist over the drink to release oils, then run it around the rim and drop it into the glass or rest it on the edge.

Float an edible dried violet or a small edible flower on the foam (or on the surface) for visual drama. If you used butterly pea concentrate and lemon, the acid will turn the color from deep indigo to violet/lavender — adjust lemon to taste for ideal hue.

Serve immediately while foam and color are fresh. Advise guests to stir lightly if club soda was added to blend flavors before sipping.