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Intro

Remember my Dita’s Granita (a boozy semi-frozen treat) recipe? This is the same basic ingredients but reformatted as a true cocktail!

If you’re not already familiar, the lovely purple color comes from butterfly pea flower tea, which you can brew hot or cold brew overnight. It is naturally a stunning blue color but if you add any citrus to it, it turns into a cool purple color!

On a last quick note, I’ve added two ways to make this recipe: with ice and without ice. The version without ice will be more like a martini and boozier (duh lol), although still well-balanced; the version with ice will be more sessional and is the perfect refreshing drink on a hot day.

Prep time up to 24 hours if cold brewing the butterfly pea flower tea

For the butterfly pea flower tea (enough for 8 cocktails):

• 1 cup water

• 1½ TBSP loose butterfly pea flowers

For each cocktail:

• 1 fresh shiso leaf

• Handful of fresh cucumber chunks or slices

• 1 oz prepared butterfly pea flower tea

• ¾ oz fresh lemon juice

• 1 oz St. Germain

• 1 oz London dry gin (I used Sipsmith brand)

• Garnish: fresh full shiso leaves + lemon wheel

First, make the butterfly pea flower tea by either:

• Adding the flowers to the water and steeping in the fridge overnight (cold brew method)

• Boiling the water, adding the flowers, and letting cool (boiling method)

For each cocktail:

1. To a cocktail mixing glass, add the cucumber and then the fresh shiso leaf; muddle these ingredients well first

2. Add in the rest of the ingredients except the garnish and standard ice; mix well with a bar spoon (for at least 20 seconds)

3. Options for enjoying:

   • To enjoy without ice: spank a full fresh shiso leaf and place into a chilled coupe so that part of the leaf peaks over the rim of the glass; strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

   • To enjoy with ice: spank a full fresh shiso leaf and place into a double rocks glass so that part of the leaf peaks over the rim of the glass; add one large (1½ - 2 inch) ice cube; strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

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