MADE WITH
- 15ml butterfly pea infused gin (eg. Ink Gin)
- 15ml butterfly pea infused sugar syrup
- 60ml Waterhole Signature Tonic
- 45ml espresso (not plunger or instant)
- Ice
- Garnish - edible flower
HOW TO
- Place gin in a cocktail shaker with two cubes of ice.
- In glass of choice, add clear ice and then pour the shaken cocktail.
- Slowly pour tonic.
- Pour espresso slowly - with a held breath.
- Garnish with edible flower.
- Sit back and enjoy!
Recipe courtesy of @ausbotanicals