Violet Skies
Butterfly pea flower turns it the color of dusk. Floral, and it earns the name.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| Butterfly Pea Flower-Infused Mezcal | ¾ oz20 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml |
| Hood River Distillers Lewis & Clark Lookout gin | ½ oz15 ml⅝ oz20 ml1 oz30 ml1 ⅜ oz40 ml |
| Ventura Spirits strawberry brandy | ½ oz15 ml⅝ oz20 ml1 oz30 ml1 ⅜ oz40 ml |
| Kalani coconut liqueur | ¼ oz7.5 ml⅜ oz10 ml½ oz15 ml⅝ oz20 ml |
| Rothman & Winter crème de violette | ¼ oz7.5 ml⅜ oz10 ml½ oz15 ml⅝ oz20 ml |
| fresh lemon juice | ½ oz15 ml⅝ oz20 ml1 oz30 ml1 ⅜ oz40 ml |
| Scrappy's grapefruit bitters | 2 dashes |
Rescaled to your 1 oz30 ml pour. Written around ¾ oz20 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around ¾ oz20 ml.
Rescaled to your 2 oz60 ml pour. Written around ¾ oz20 ml.
Shown as written. Your 2 ½ oz75 ml pour is too far from the ¾ oz20 ml this one is built on.
Shown as written. Your 3 oz90 ml pour is too far from the ¾ oz20 ml this one is built on.
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Preparations
Place 2 tablespoons dried butterfly pea flowers and a 750 ml bottle of mezcal in a mason jar. Shake vigorously and steep for 3 hours. Strain before using or storing.
Method
- Chill the coupe in the freezer.
- Add everything to a shaker and dry shake. Add ice and shake hard until cold.
- Double strain into the chilled coupe. Garnish with an edible flower.
Mixology by Whiphttps://mixologybywhip.com/recipes/violet-skies
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