Ingredients
- bottle of aged rum (one that has a vanilla notes)
- Thé Paon Pure butterfly pea flowers
- sugar syrup
- fresh limes
- fresh mint
- Garnishes : ice & soda water
Method
Bruise the mint springs and leaves (we use a muddler) and place in a large bowl or pan. Zest the limes into the bowl, then quarter the limes and squeeze in the juice.
Add as many butterfly pea flowers as you like (maybe 1 or 2 dessertspoonful’s), and pour in a bottle of your favourite rum. Add the sugar syrup to taste – you want it tangy but not too sour.
Leave to infuse overnight (or at least a few hours), giving it a mix every so often.
Strain the mix into a large jug with a spout, making sure to squeeze the limes and mint to get all the goodness. Gently transfer to a bottle for transport.
All that’s left to do is pour 1-2 shots over ice and top up with soda water. Mmm refreshing – enjoy!
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