Wave your banners and light your sparklers ‘cos it’s America’s 250th birthday!
Happy Friday, folks! As we all know by now, probably, unless you’ve lost track of time like I usually do, the big bad 4th of July is next Saturday. I’m sure some of ya’ll are planning little gatherings and doodads with your family (safe, responsible ones, I’d hope), and maybe finalizing your menus for the occasion.
This beauty is here to wrap up your tablescape.
Butterfly pea flower tea seems to be having a moment lately, and we utilize it today in our layered Star Spangled Rum Refresher. Strawberry syrup, coconut rum, and the brewed tea characterize the trio of patriotic hues; the effect is stunning and the drink delicious.
Just swell for a red white and blue party!
Oh Say Can You See?
The triple layer build of this drink, that is.
First, strawberry syrup. This is one of my favorite warm-weather cocktail flavorings to make. Simply add halved and destemmed strawberries to a sauce pot with sugar and water, then simmer for 12-15 minutes until the berries break down and the liquid turns a nice red color.
Strain the solids, squeezing what juice you can from the berries.
Next, brew the tea. I do this while I make the syrup, it’s a fairly simple multitask. Boil some water and steep your butterfly tea for 5 minutes. Discard the bag.
Then, build your drink! Fill your choice glass with ice. Drop in the syrup, then carefully pour in the coconut rum. Finish with a good splash of the tea. Enjoy the playful pattern before stirring to incorporate the flavors!
For garnish, I like to skewer a couple blueberries and strawberries onto a pick for a little nibble while I sip. Always like a simple embellishment on my cocktails.
Where to buy butterfly pea tea? I got mine from Amazon, but have seen it at Whole Foods and Sprouts, too.
Cheers and enjoy!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Strawberry sips for the weekend:
Chocolate Covered Strawberry Smash
star spangled rum refresher
Ingredients
- 1 bag butterfly pea flower tea
- 3/4 cup strawberries, stems removed and halved
- 1 cup sugar
- 2 oz coconut rum
- blueberries and strawberries, for garnish
Instructions
- In a small saucepot, combine the strawberries, sugar, and 1 cup of water. Bring to a gentle simmer for 12-15 minutes. Strain out the strawberries through a sieve, squeezing as much syrup as possible out of the berries.
- In the meantime, boil 1 cup of water. Steep the butterfly tea for 5 minutes. Discard the tea bag and let cool.
- Fill a tall glass with ice. Add 2 oz of the strawberry syrup, then the coconut rum. Finish with a heavy splash of tea.
- If desired, thread one or two blueberries and one or two small strawberries onto a cocktail pick to garnish your glass. Cheers!
