Indigo Shift

01

What you’ll need

• 2 tbsp food-grade dried butterfly pea flowers or 2 pure butterfly pea tea bags
• 240 ml boiling water
• 2 small fresh rosemary sprigs, plus 2 short tips for garnish
• 90 ml freshly squeezed pink grapefruit juice, finely strained
• 15 ml freshly squeezed lemon juice, finely strained
• 30 ml pure maple syrup
• 180 ml chilled certified-vegan alcohol-free tonic water
• 8 large clear ice cubes
• 2 narrow pink grapefruit peel ribbons, cut directly from a washed grapefruit

02

Mix the drink

1. Place the butterfly pea flowers and two rosemary sprigs in a heatproof jug. Add the boiling water, steep for 8 minutes, then strain without pressing. Refrigerate for 30 minutes, until thoroughly cold, and discard the steeped rosemary.
2. In a small jug, stir the strained grapefruit juice, lemon juice and maple syrup until the syrup is fully dissolved. Refrigerate until ready to build the drinks.
3. Divide the grapefruit mixture between the prepared glasses. Slowly pour half the chilled butterfly pea tea over the back of a spoon into each glass so the blue layer settles above the pink base.
4. Gently top each drink with 90 ml tonic water, pouring down the inside of the glass to preserve the colour gradient and carbonation. Do not stir before presenting.