Magic Color-Changing Spritz Recipe
Recipe adapted from Eden Passante. Watch the process for crafting this cocktail.
- Difficulty: Simple
- Serves: 1 cocktail
- Nutrition (per serving): 1 serving 985 Calories, 0g Total Fat, 0g Saturated Fat, 216g Carbohydrates, 4g Dietary Fiber, 205g Sugar, 3g Protein, 0mg Cholesterol, 23mg Sodium
- Total Preparation Time: 40 minutes (including time to cool)
- Hands-On Time: 10 minutes
Delight your guests with this enchanting spritz that dazzles with a magical color shift! Start with zesty lemon vodka and a vibrant homemade syrup infused with butterfly pea flowers. Watch in awe as a splash of fresh lemon juice turns the brilliant blue into a stunning pink-purple hue. Top with bubbly prosecco for effervescent eleganceperfect for sunny days and lively parties. Ready to create cocktail magic?
Ingredients:
- 1 oz chilled lemon vodka
- 1 oz chilled Butterfly Pea Flower Simple Syrup (instructions below)
- Ice, plus large cubes for serving
- 1 oz fresh lemon juice, cold
- 4 oz prosecco, kept cold
- 1 lemon slice or twist, for garnish
- 1 edible flower, for garnish
For the Butterfly Pea Flower Simple Syrup:
- 1 cup granulated sugar
- 1/4 cup dried butterfly pea flowers
Tip: Activate Cook Mode to prevent your screen from sleeping while preparing this recipe.
- In a cocktail shaker, pour the lemon vodka and Butterfly Pea Flower Simple Syrup. Add lots of ice and shake vigorously to chill. Strain into a wine glass loaded with large ice cubes.
- Gently pour in the fresh lemon juice; you'll see the color change instantly. Top off with prosecco.
- Add a lemon wheel to the rim or float a peel on top. Finish with the edible flower for a lovely final touch.
To Prepare the Butterfly Pea Flower Simple Syrup:
Makes around 10 oz syrup
- Place the sugar and 1 cup of water in a small saucepan. Set over high heat, bring to a gentle boil and stir until fully dissolved, about one minute.
- Remove from stove and stir in the butterfly pea flowers. Allow the syrup to steep and cool to room temperature, about 30 minutes.
- Strain the syrup through a fine mesh into a sealable container; discard the flowers. Store refrigerated for up to two weeks.
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