Made from dried butterfly pea flowers, “blue matcha” is a culinary magic trick just waiting for you to perform it.
When the bright blue powder combines with anything acidic, a dramatic chemical reaction occurs—transforming the color from blue to bright purple. Slightly tart with just the right amount of bubbles, this cocktail shows off when the blue ice cubes begin to melt into the drink. Pro tip: The smaller the ice cubes, the quicker the reaction will happen. Serve with your favorite Mexican food.
4 1/4 cups water, divided
1/4 cup plus 2 tablespoons dried butterfly pea flowers, plus more for garnish
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 (3- x 1/2-inch) strip grapefruit peel
1/4 cup fresh grapefruit juice (from 1 grapefruit)
3 tablespoons (1 1/2 oz.) tequila
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 cup club soda or seltzer water
Added sugars 6g
Calcium 1% DV
Potassium 3% DV
How to Make It
Stir together 4 cups of the water and 1/4 cup of the flowers in a large bowl. Let steep until water is a deep blue color, about 5 minutes. Strain; discard flowers. Pour water into an ice-cube tray. Freeze until solid, at least 8 hours.
Grind remaining 2 tablespoons flowers in a spice grinder until finely ground, about 3 minutes. Stir together salt, sugar, and ground flowers in a small bowl; transfer to a plate.
Pour remaining 1/4 cup water into a shallow dish. Dip rim of glass in water, and then into ground flower mixture, coating rim of glass. Fill glass half full with blue ice cubes; place grapefruit peel in glass.
Combine grapefruit juice, tequila, lemon juice, lime juice, and honey in a cocktail shaker; shake until fully combined, about 15 seconds. Pour into glass over ice; top with club soda. Sprinkle with flowers.
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