Supplies
- Magic Ice:
- 4 blue pea flower tea bags
- 500ml boiling water
- Lemon Ice:
- 100ml lemon juice
- 100ml water
- Colour Changing Margarita:
- Wedge of lime and salt (for the rim)
- 25ml of lemon and lime juice
- 20ml sugar syrup
- 20ml triple sec
- 35ml butterfly pea infused tequila
- Crushed lemon ice and magic ice (see recipe above)
- Raspberry Gin Martini:
- 6 frozen raspberries
- Crushed ice
- 25ml lemon juice
- 20ml sugar syrup
- 20ml vermouth
- 40ml butterfly pea infused gin
- Crushed magic ice
- Magic Mule:
- 25ml lime juice
- 25ml sugar syrup
- Crushed ice
- 50ml butterfly pea infused vodka
- Tonic water, to top
- Crush magic ice
Steps
- Magic Ice: brew the tea bags in the water for 10 minutes. Remove the tea bags and leave the liquid to cool to room temperature.
- Pour into an ice cube tray and freeze for 24 hours.
- Place the blue ice cubes into a food bag and bash up with a rolling pin to crush.
- Colour Changing Margarita - for the Lemon Ice: mix the lemon juice and water together. Pour into an ice tray and freeze overnight. Crush the ice in a blender and store in the freezer until needed.
- Rub the lime around the edge of the glass and salt the rim.
- Half fill the glass with crushed lemon ice.
- Pour the lemon lime juice, simple syrup and triple sec.
- Stir to mix.
- Using the back of a bar spoon, layer the butterfly pea infused tequila. Top with magic ice.
- Raspberry Gin Martini: place the frozen raspberries in the glass. Top with a little crushed ice.
- Pour the lemon juice, simple syrup, vermouth and stir to combine.
- Pour the butterfly pea infused gin, carefully, using the
- back of a spoon to create a layer.
- Serve with a few more frozen raspberries on top and magic ice to top.
- Magic Mule: fill a tumbler or highball glass with crushed ice.
- Pour the sugar syrup and lime juice over the ice.
- Next, pour the butterfly pea infused vodka, and top with tonic water
- Add some crush magic ice to the top of the drink.