• ½ cup water
  • 1 tbsp butterfly pea flowers
  • Edible glitter 
  • 2 oz. gin
  • 2 oz. tonic water


  1. Bring the water to a simmer and pour over the butterfly pea flowers.
  2. Let it steep and once cool, stir in a sprinkle of edible glitter into the tisane.
  3. Pour the tisane into the sphere ice mold and freeze.
  4. Remove the frozen ball from the mold and place it into your cocktail glass.
  5. Add gin, followed by tonic water. 
  6. Stir and watch it change colors from light pink to violet. Enjoy!

Chef's notes

Prep Time: 12-24 hours for freezing, 5 minutes for assembling

Yields: 1 cocktail

For an alcohol free version of this recipe, forego the gin and add 4 oz of elderflower tonic water. Add a squeeze (and a slice) of grapefruit and a couple dashes of lavender bitters. Garnish with a sprig of rosemary.