Description
This one’s for all the Polin (Penelope and Colin) lovers out there.
Ingredients
Scale
- 1.5 oz Lord Bergamot Tea (Steven Smith Teamaker)
- 1 tbsp dried butterfly pea flowers
- 2 oz Empress 1908 Indigo Gin
- 1 oz lemon simple syrup
- 1/2 oz fresh squeezed lemon Juice
- Perrier Jouet Champagne Grand Brut
Instructions
- Steep 1 sachet of Lord Bergamot for 5 minutes in water that you have brought to a boil and removed from the heat. Then, add dried Butterfly Pea Flowers and steep together. Strain the liquid into a container and chill. Throw out the used flowers and tea sachet.
- Add ice to a cocktail shaker and add gin, simple, and fresh lemon. Shake until a frost forms on the shaker.
- Build your cocktail into a chilled champagne flute. Pour in the tea, then pour the cocktail mix, and top with champagne.
- Garnish with a lemon twist as well as dried butterfly pea flowers.