PEA BUTTERFLY COCKTAIL

Mr.SUMITH SINGH( BHMCT 3rd sem ) is a budding Bartender who is keen to make his career in Bar outlet. He has been nominated by Indian Institute of Hotel Management and culinary arts as the Bartender of the day.

INGREDIENTS
SYRUP:
250 ml                   Water
150 gms                  Sugar
COCKTAIL:
45 ml                      Vodka
2 nos                      Lime 
1 no                        Lemon 
1 no                        Grapefruit
ICE CUBES:
50 gms                   Butterfly pea flower tea
300 ml                   Water
Garnish:
Mint leaves
Method:

MAKE THE ICE CUBES:

1. Put the water into a small pot and turn the heat to high. When the water just comes to a boil remove the pot from the heat and add the butterfly pea flowers. 
2. Stir to combine and let steep for 4 minutes. Strain the tea through a mesh strainer and then pour the tea into an ice cube tray.
3. Place the ice cube tray into the freezer and freeze until solid, at least 4 hours or overnight.

MAKE THE SIMPLE SYRUP:

1. Add the sugar and water in a small pan and turn the heat to medium high.
2. Stir the sugar and water together with a whisk or fork. As soon as the sugar melts completely and the liquid is clear, turn the heat off. This takes about 1 minute.
3. Set aside to cool.

JUICE THE FRUIT:

1. Wash the fruit and cut the lemons and limes in half and cut the grapefruit into 4 quarters.
2. Juice the fruit into a container- you will yield about 450 ml of juice.
3. Pour the juice into a tall pitcher. Add the vodka and half of the cooled syrup.(You can pour it through a sieve first if you have some seeds)
4. Stir to combine.
5. Take a little taste. Add more syrup to taste.
6. Place the pitcher in the fridge until ready to drink.
7. When you are ready to serve, pour the cocktail into glasses, top with a couple ice cubes and watch the magic happen.