The Story Behind The Purple Gin Coco
What gives this cocktail its lovely lavender hue? The gin is infused with butterfly pea tea. This color can be achieved by squeezing a dropper of butterfly pea flower tea into a glass of clear liquid, which turns it blue; once an acid such as lime juice is added, voila! — violet.
If turning your cocktails purple sounds laborious, you'll be pleased to know you can buy gin that is already infused with the color-changing ingredient. A popular bottle is Empress Gin, which is used here.
This cocktail impresses guests beyond its looks, too, thanks to hints of toasted coconut, citrus, and juniper.
- 2 ounces Butterfly Pea Tea Gin
- ¼ ounce orange liqueur
- ¼ ounce toasted coconut syrup (recipe below)
- 2 drops orange bitters
- Add all ingredients to a mixing glass with ice.
- Stir then strain over ice into rocks glass.
- Garnish with orange peel.
Rate This Recipe:
Toasted Coconut Syrup Ingredients
- ½ cup coconut flakes
- 1 cup sugar
- 1 cup water
Toasted Coconut Syrup Directions
- Preheat oven to 325 degrees.
- Spread coconut flakes on a baking sheet, evenly.
- Bake 4 to 6 minutes, stirring once or twice, until the flakes start to brown.
- Remove from oven and let cool.
- Once coconut flakes are at room temperature, add to a medium saucepan
- with 1 cup sugar and 1 cup water over medium heat.
- Simmer until sugar dissolves.
- Strain out coconut solids and cool syrup before use.
- Store, covered, in the refrigerator.