This drink was created by Danwel Olivo, lead mixologist at Conrad in Fort Lauderdale Beach, Florida. Prized for their vivid color and subtle flavor, butterfly pea flowers appear in Asian cuisine and teas. “The sourness and sweetness of the mixture balances with the floral and plum flavors to create a smooth, powerful drink,” Olivo says.
Whisky in Bloom: More Edible Flower Cocktails
INGREDIENTS
- 5-6 dried butterfly pea flowers (available from specialty tea shops and online)
- 1 oz. fresh lemon juice
- 2 oz. Bulleit rye (or other rye whiskey)
- ¾ oz. organic agave nectar
- 1 oz. egg white
- 1 dash plum bitters
- Garnish: dehydrated lemon wheel, 3-4 butterfly pea flowers, and Angostura bitters
DIRECTIONS
Muddle butterfly pea flowers and lemon juice in half of a cocktail shaker until juice becomes purple. Add remaining ingredients. Hard dry shake for 10 seconds. Add ice and hard shake again for 10 seconds. Strain into a coupe. Garnish with butterfly pea flowers on the dehydrated lemon wheel. Add small drops of Angostura around lemon wheel.
