Celebrate bright days ahead with Oceans’ Eiffel 19 cocktail.
- 1.5 oz butterfly pea infused Grey Goose Vodka
- .5 oz plum wine
- .5 oz jasmine syrup
- 1 oz fresh lemon juice
- 2 dashes El Guapo Love Potion #9 Bitters
- 1 oz prosecco
For the butterfly pea vodka, place 5-8 dried butterfly pea flowers per cup of vodka into a clean glass jar. Let sit for 2 hours or overnight in a cool place. Strain flowers out and store in an airtight container in the fridge or freezer.
For the jasmine syrup, heat 1 cup of water and 1 cup of white sugar on the stove until boiling. Remove from heat and add a jasmine tea bag. Let steep for 5 minutes then remove the tea bag. Let the syrup cool and refrigerate in an airtight container for up to 3 weeks.
To create your Eiffel 19 cocktail, add the infused vodka, plum wine, cooled syrup, lemon, bitters and ice to a shaker tin. Shake until ingredients are well mixed and tin is frosty. Double strain into a chilled coup and top up with prosecco. Garnish with an edible flower.