Lapis to Lilacs
In main glass:
0.5 oz. Ginger lemongrass cordial
2 barspoons lemon juice
Edible pearl dust
In second glass:
1.5 oz. @tanqueraygin
3/4 oz. butterfly pea syrup
1 dash @bittered_sling Grapefruit & Hops bitters
Top with cream soda or soda water
Butterfly pea is a flower which originates from the Southeast Asia region (mainly Thailand and Malaysia) which provides a natural cobalt-blue colour to desserts, tea, and other food and drink. I used the dried flowers to flavour a 1:1 simple syrup, and the taste of the resulting syrup reminded me of some sort of sweet, glutinous rice dessert.
Not only does butterfly pea taste and look fantastic in cocktails, but it has the chemical properties to act as an edible pH indicator. Remember doing acid-base titrations in school with phenolphthalein? In a neutral pH, its colour is the typical, dark blue. However, when mixed with even a couple drops of lemon juice or other acidic citrus, it turns purple!