Ingredients
2 oz butterfly pea flower tea (chilled)
1 oz fresh lemon juice
0.75 oz lavender simple syrup
3 oz premium tonic water
Edible flowers (pansies, violets)
Lemon twist
Method
01
Brew butterfly pea flower tea: steep 1 tbsp dried flowers in 1 cup hot water for 5 minutes, strain and chill.
02
Add lavender syrup to the bottom of a coupe glass.
03
Fill glass with ice, add chilled butterfly pea tea.
04
Present to guest, then slowly pour lemon juice tableside so they can watch the color transform from blue to purple.
05
Top with tonic water and garnish with edible flowers and lemon twist.
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