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Magic Shop

Dried butterfly pea flowers lend the purplish hue in a glittery magical mocktail.

Ingredients

  • 1 1/2 ounces lavender simple syrup (1:1)
  • 1 1/4 ounces Butterfly Pea Infused Lemon Juice, method follows
  • 2 ounces Q Ginger Beer
  • 2 ounces sparkling water
  • Dash of edible glitter, optional
  • Lemon twist, for garnish

Instructions

Combine lavender simple syrup, infused lemon juice and edible glitter to a cocktail shaker. Add ice. Shake and strain into a Champagne flute.

Top with ginger beer and sparkling water. Garnish with a lemon twist.

Butterfly Pea infused Lemon Juice:
1/4 cup dried butterfly pea flowers
1 cup fresh lemon juice

Add flowers to lemon juice and mix well. Let sit for 15 to 20 minutes or until lemon juice has turned purple. Strain into a mason jar with lid and chill until ready to use.

Gris Gris, New Orleans

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