Wednesday, December 30, 2015
The Wild Hibiscus Flower Company makes all their products by hand, in Australia. Their website says, “The butterfly pea flower is a native from Thailand where it is called Dok Anchan (Latin name is clitoria ternatia). It grows on a vine producing bountiful crops of delicate blue and purple flowers which are typically dried.” I chose this extract for my recipe because I am in the garden industry and we sell this exact plant at our garden center. It was kismet! I love citrus-based drinks and I am a lover of all things bubbly. “But then if a squeeze of lemon or lime is added, it then changes to royal purple and almost pink in some instances due to the change in acidity.” Because of the lemon juice, the drink hue is lavender-pink. I had some help with this recipe. We lost a special friend in 37 Cooks. Chris and I used to bounce ideas and recipe photos back and forth. Her husband, Sean, was her taste tester and part-time sous chef. I decided to ask Sean if he would partner with me on this challenge. We both loved Butterfly Kiss and we hope you do too. 'Clink!'
1 ounce dry gin
1/2 ounce fresh lemon juice
1/2 ounce simple syrup
15 drops of Wild Hibiscus b'Lure Butterfly Pea Flower Extract
2 ounces chilled champagne or Prosecco
1 lemon twist
Combine the gin, lemon juice, simple syrup and b’Lure Butterfly Pea extract, in an ice-filled shaker. Shake vigorously. Strain into a chilled coupe. Top with the champagne and lemon twist garnish. Enjoy!
Note: simple syrup is a 1:1 ratio of water to white sugar, heated to a boil and stirred until mixed. Cool. Store in the refrigerator.
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