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
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.