If your Instagram feed leans toward health-forward lattes and doing-it-before-it’s-cool cafes, chances are you’ve seen the beauty that is the butterfly pea flower latte. As dreamy as its name implies, the powder is made from blue hibiscus flower and has a color-changing effect. And it turns out that the sweet add-in works just as perfectly in a cocktail as it does in a latte.
Marshall Altier, the director of Nicaraguan restaurant and bar Chicha in Brooklyn, likes to use butterfly pea flower in a banana-flavored rum drink, the Blufields Swizzle. “The flower’s tea has been used for its medicinal properties for many years and also is a popular dye in parts of the world,” he says. “One of the cool aspects of the tea that we play up in the Blufield’s Swizzle is that the liquid changes color based on the pH level of the substance added to it. For example, adding citrus will turn the liquid purple. For the Bluefield’s Swizzle, we layer the concentrated tea on top of the drink.”
The end result is an antioxidant-rich cocktail with a perfect balance of coconut, banana, and booze. (Hello, vacay vibes.) Scroll down for the step-by-step directions on how to make it and a short video showing how it’s done.
Prep Time5 minutes
Build the rums, banana liqueur, coconut milk, coconut cream, lime juice, and lime bitters in a 16 ounce pilser glass.
Add pebble ice, packing the glass.
Add the butterfly pea flower leaf on top.
Add the mint sprig for garnish.
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