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Indigo Blue

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Gin, butterfly pea blossom tea, elderflower, curacao and egg white

Ingredients

Scale

Butterfly Pea Flower Blossom Syrup

  • 1 cup water
  • 1/2 tsp butterfly pea flower powder
  • 1/2 cup sugar

Indigo Blue Cocktail

  • 2 oz Empress gin
  • 1/4 oz butterfly pea flower blossom syrup
  • 1 oz elderflower liqueur
  • 1/2 oz blue curacao liqueur
  • 1 egg white
  • 1 violet orchid blossom – garnish

Instructions

Butterfly Pea Flower Blossom Syrup

  1. Combine water, butterfly pea blossom powder and sugar in a heavy bottom pot
  2. Bring it to a boil, lower heat and blend with an immersion blender until well combined
  3. Remove from heat, cool and refrigerate until ready to use

Indigo Blue Cocktail

  1. Place the gin, syrup, elderflower and curacao in a shaker. Add the egg white last.
  2. Dry shake (without ice) vigorously for 45 seconds
  3. Add 3-4 ice cubes and shake briefly to chill
  4. Double strain and pour into a coupe glass
  5. Garnish with an orchid blossom

Notes

  1. Add the egg white last to ensure you don’t “cook” the egg with the gin
  2. Do not allow any egg yolk in the shaker, it will prevent the formation of bubbles
  3. Shake briefly with ice because over shaking with ice will kill the foam

Find it online: https://www.cooksavorcelebrate.com/indigo-blue/