Add the first five ingredients to a cocktail shaker (without ice) and shake hard for about 1 minute to build foam.
Add ice and shake until chilled. Strain into a chilled cocktail glass or coupe and top with freshly cracked pink peppercorns. Garnish with an edible flower, if desired.
*For the butterfly pea flower simple syrup:
Steep 1/2 cup of dried butterfly pea flowers in 1/2 cup of hot water for 5 minutes.
Strain out the flowers and add 1/2 cup of white sugar. Stir until sugar is dissolved. Store any leftover syrup in a closed container in the refrigerator for up to two weeks.
Notes
Gin Sour with Grapefruit, Pink Pepper, and Butterfly Pea Flower
Ingredients:
2 oz Malfy Gin Rosa (grapefruit flavored gin)
1 oz lemon juice
1 oz butterfly pea flower infused simple syrup*
1 egg white
2 dashes lavender bitters
Pink pepper
Instructions: Add first 5 ingredients to a shaker (without ice) and shake hard for about 1 minute to build foam. Add ice and shake until chilled. Strain into a chilled cocktail glass or coupe and top with freshly cracked pink peppercorns. Garnish with an edible carnation, if desired.*To make the syrup, simply use all equal parts. Steep 1/2 cup of butterfly pea flowers in 1/2 cup of hot water for 5 minutes. Strain out the flowers and add 1/2 cup of white sugar. Stir until sugar is dissolved.