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
