Recipe courtesy of Ginn Choe
The 25 Grand (aka The Blue and Gold Rush)
- Level: Intermediate
- Yield: 1 cocktail
- Total: 4 hr 35 min (includes cooling and freezing times)
- Active: 10 min
Ingredients
About 1/4 cup dried blue butterfly pea flowers
2 ounces bourbon
3/4 ounce Honey Syrup, recipe follows
3/4 ounce fresh lemon juice
A dash of edible gold glitter
One 1-inch square piece honeycomb, sprinkled with 1/4 teaspoon bee pollen, or 1 lemon wedge or twist, for serving
Honey Syrup:
3/4 cup honey
Directions
- Bring 1 1/2 cups water to a boil. Drop the butterfly pea flowers into the boiling water, turn off the heat and let steep until the water cools to tepid, about 20 minutes. Strain out the flowers and pour the water into an ice cube tray. Put the ice cube tray in the freezer until completely frozen, at least 4 hours.
- Fill a rocks glass with butterfly pea flower ice cubes.
- Combine the bourbon, Honey Syrup, lemon juice and edible glitter in a martini shaker filled with regular ice. Shake for 20 seconds, then strain into the rocks glass filled with the blue ice cubes. Garnish with the honeycomb covered in bee pollen on a cocktail pick or a lemon wedge or twist.
Honey Syrup:
- Mix the honey with 1/4 cup water in a small saucepan. Heat over medium-low heat, stirring, until the honey is dissolved. Let cool. Store in the refrigerator for up to 1 week.