Ingredients:
1 oz. ABSOLUT ELYX VODKA
1 oz. BULLDOG GIN
.5 oz. JARDESCA WHITE APERTIVA
.25 oz. Lemon Juice
.5 oz. Butterfly Pea Flower Syrup
2 dash GRAPEFRUIT Bitters
Directions:
Place large cube in empty coupe glass. Pour Butterfly Pea Flower syrup over cube into glass. Add other ingredients into mixing tin. Add ice, shake, and strain into mini-decanter. Pour mini-decanter ingredients into coupe tableside to initiate color change. Garnish with small, edible flower.
Recipe and photo courtesy of Innovative Dining Group’s BOA Sunset and Santa Monica. Â
