Chef notes
This convertible mocktail/margarita recipe makes everyone happy! It contains all the essentials — a blue butterfly tea base, sweetness from the ginger simple syrup, plus a pineapple splash and some acidity from the Japanese yuzu juice. When adding in a good mezcal or tequila, be sure to taste along the way. Making cocktails in a martini shaker is best shared with friends so you can show off the color change when the acidity from the yuzu juice hits the blue butterfly tea, making a powerful pink drink!
Swap option: If you would like to make this an alcoholic beverage, simply add the addition of 4 shots (1 per cup) to the same martini shaker (like tequila or mezcal and elderflower liquor).
Ingredients
- 2 tablespoons butterfly pea flower tea
- 1 cup yuzu juice
- 1 cup ginger simple syrup
- 1/4 cup pineapple juice
Preparation
1.Add 4 cups of hot water to 2 tablespoons of butterfly pea flower tea leaves. Steep, then cool.
2.Carefully pour tea 1/2 to 3/4 of the way into 4 cups; allow to cool before adding in the next layer.
3.To a martini shaker, add yuzu juice, ginger simple syrup and pineapple juice.
4.Add a large ice cube to each cup with tea, then strain the yuzu-ginger-pineapple mixture into the cups. Watch as the drink magically turns pink!
