2oz Butterfly Pea Flower Gin* (we used Empress 1908)
1oz dry vermouth
2 dashes of orange bitters
Mint & Orange peel, for garnish
Combine Gin, Vermouth, and bitters in a mixing glass and stir until well chilled and the glass is frosty.
Fine strain into a pre-chilled martini glass.
Garnish with mint and orange peel.
*If you can’t find the gin, butterfly pea flower powder or tea is available online. This is also a great alternative for an N/A option. Also, adding a little sweetness of lemon juice and sugar will turn this Indigo drink into a Borahae beauty.