This striking take on a Tom Collins takes the classic gin drink from tasty to magical with the addition of color-changing butterfly pea flower tea. Brewed with water, the tea turns a vivid blue, but mixed with acidic lemon juice, it transforms into a shock of magenta. Use the leftover mild-flavored, bright blue tea ice cubes to add a bright blast of color to any drink, from a simple Vodka Tonic to a Paloma.
Butterfly Pea Flower Tea
2 heaping tsps Butterfly Pea Flower Tea
2 cups Boiling Water
1.5 oz Gin
.5 oz Simple Syrup
1 oz Lemon Juice
Simple syrup and colored sugar
- Brew the butterfly pea flower tea by steeping 2 heaping tsp in 2 cups of boiling water for 3-5 minutes until it becomes deep blue. Set 2 oz aside, then pour the rest into an ice cube tray and freeze.
- Rim a highball glass in simple syrup and then in colored sugar (pinks, blues and purples).
- Add the blue tea cubes to the glass.
- Shake reserved 2 oz of blue tea with gin, simple syrup and ice.
- Strain into the rimmed highball.
- Top with soda water, leaving room at the top for the lemon juice.
- Slowly pour the lemon juice into the cocktail, then stir and watch the cocktail change from blue to magenta.
1 Cup White sugar
1 Cup Water
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.