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!
Keyword butterfly pea, cocktail, coconut rum, drinks, fourth of july, memorial day, rum, strawberry, summer