This cocktail highlights the beautiful coloured water lilies used in Darwin Distilling Co.'s Darwin Gin, with the butterfly syrup giving the exact colour of the flowers that are picked, and the yellow garnish representing the stamen where the nectar is.
INGREDIENTS
- 45ml Darwin Gin
- 15ml Butterfly Pea Syrup (DIY recipe below)
- 15ml fresh lemon juice
- 30ml lychee juice (syrup from tinned lychees works well too!)
GARNISH
- Edible yellow flowers
METHOD
Add all ingredients to a cocktail shaker with plenty of ice and shake well. Strain into a chilled martini glass. Garnish with edible flowers.
BUTTERFLY PEA SYRUP RECIPE
- 100g white sugar
- 1/4 cup dried butterfly pea flowers
- 100ml water
In a small saucepan, bring water to a boil. Add sugar, and stir to dissolve.
Once returned to a boil, turn off heat, and add butterfly pea flowers.
Steep for 5 minutes, before straining into an airtight jar. Let cool before using. Store in the fridge.
