Indigo Orchard

01

What you’ll need

• 1 cup fresh or frozen blueberries, plus 6 fresh blueberries for garnish
• 120 ml water
• 2 tablespoons granulated sugar
• 1/4 teaspoon food-grade culinary lavender
• 2 teaspoons dried butterfly-pea flowers or butterfly-pea tea
• 120 ml boiling water for the tea
• 30 ml fresh lemon juice
• 120 ml chilled unsweetened coconut water
• 180 ml chilled alcohol-free tonic water
• 2 clear highball ice spears or large ice cubes
• 2 thin lemon wheels
• 2 small food-grade lavender sprigs, optional

02

Mix the drink

1. Combine the blueberries, 120 ml water, sugar and culinary lavender in a small saucepan. Bring to a gentle simmer for 5 minutes, crushing the berries lightly. Remove from the heat and steep for 5 minutes.
2. Strain the blueberry-lavender syrup through a fine sieve without forcing through the solids. Chill for at least 20 minutes.
3. Steep the butterfly-pea flowers in 120 ml boiling water for 5 minutes. Strain and chill completely.
4. Add 60 ml blueberry-lavender syrup, the chilled butterfly-pea tea, lemon juice and coconut water to an ice-filled shaker. Shake for 8 seconds.
5. Divide between the prepared highball glasses and top each slowly with 90 ml chilled alcohol-free tonic water.
6. Give each drink one gentle lift with a bar spoon so the tonic is incorporated without losing its bubbles.