Butterflies & UnicornsBar recipe
Charged Butterfly Pea Tea
Steep 4 ounces of dried butterfly pea flowers in 16 ounces of room temperature filtered water for 20-30 minutes (stirring occasionally) until water turns blue.
Strain water (discard flowers) and add butterfly pea water in an iSi Soda Siphon and charge with a soda charger.
AlambiQ Homemade Orgeat Syrup
- Almond milk - 10 oz
- Sugar - 10 oz
- Vanilla (extract) - 1 c. à café
- Orange blossom water - 1 c. à café
- Orange (zest) - 1
Muddle orange peels in a container, add rest of ingredients, stir, store cold overnight, next day, discard orange peel.
Bottle and store cold.
Butterflies & Unicorns
- Frozen fruit purée 100% : Lime - 0,75 oz
- Frozen fruit purée, sugar added : Coconut - 0,75 oz
- Gin - 1,5 oz
- © Cointreau - 0,5 oz
- Orgeat syrup - 0,75 oz
Top off with 1oz. Charged Butterfly Pea Tea (iSi Soda Siphon)
Shake with ice, strain in a highball, add crushed ice, top with charged Butterfly Pea Tea from an iSi Soda Siphon.
Garnish with an edible orchid.
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