This gin-forward cocktail drinks bright, boozy, and purple. The color can be achieved through butterfly pea tea, an herbal tea with vibrant blue tones that turn jewel purple when combined with alcohol or acid (a lemon will do the trick). The flavor is subtle and tastes like young spring greens, faint dark berries, and earth. This is the perfect gateway cocktail for some one craving a variation on an Old Tom Martinez. For added joy, I used a large ice cube with an edible floral on the inside. Drink it served up on warmer days.
- 1.5 oz Still Austin Gin
- .75 oz Butterfly Pea Tea infused Dolin Dry Vermouth*
- .5 oz Strega
- .25 oz Luxardo Maraschino Liqueur
Combine all ingredients over ice and stir until well chilled. Pour into a double old fashioned glass with a large block of ice. Garnish with a fresh violet or lemon swath per your preference.
*PEA TEA INFUSED VERMOUTH
Measure 4-5 oz of dry Butterfly Pea Flower Tea. Briefly immerse in boiling water, then drain once the color starts to bleed. Combine tea with 375 mL of Dolin Dry vermouth and let sit 15 minutes. Strain. Use more or less tea to reach desired color strength. Refrigerate & use within 2 weeks.