This cocktail, created by Beverage Consultant/Mixologist extraordinaire, Rachael Robbins (check her out on Instagram: https://www.instagram.com/chickologist.
The ingredients look incredible and I loved butterfly pea flower tea from my recent trip to Thailand, but come on, just the look of this drink makes me want to yell “come to mama”!
Ingredients:
- 2 ounces silver tequila
- 1 ounce lavender simple syrup (see instructions below)
- 1 ounce lime juice
- 2 ounces lychee juice (Rachael recommends Calpico, available online and at Asian grocery stores)
- 1 ounce butterfly pea flower tea (see instructions below – flowers available online and at specialty markets)
- Garnish with fresh lavender, optional
Lavender Simple Syrup:
Bring 1 cup sugar, 1 cup water & 1/4 cup dried lavender to a rolling boil and remove from heat. Let cool overnight and strain. Keep refrigerated.
Butterfly Pea Flower Tea:
Bring 1 cup water and 12 dried flower buds to a boil until the color is gone from the flower. Let cool and strain.
Directions:
In a shaker, combine the tequila, simple syrup, lime juice and lychee juice. Pour over ice and top with the butterfly pea flower tea and lavender garnish (if using).
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