Velvet Enigma

Name: Velvet Enigma
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz empress 1908 gin; 1 oz butterfly pea flowerinfused vodka; 0.5 oz crme de violette; 0.5 oz rothman winter orchard plum liqueur; 0.25 oz meyer lemon juice; 0.25 oz lapsang souchong tea syrup; A pinch amethyst dust; For garnish edible gold flakes

Luxurious and sophisticated cocktail with rare ingredients

AI Cocktail Info

Serving : 1 cocktail

ABV

30%*

Calories

150*

Net Carbs

4g*

Ingredients:

empress 1908 gin

butterfly pea flowerinfused vodka

crme de violette

rothman winter orchard plum liqueur

meyer lemon juice

lapsang souchong tea syrup

amethyst dust

edible gold flakes

AI Request:sophisticated purple drink with hard to obtain ingredients

*Estimated by AI - may vary

Instructions

The Velvet Enigma is a luxurious and sophisticated cocktail that exemplifies mystery and elegance in liquid form. This drink boasts a deep, alluring purple hue and features a harmonious blend of rare ingredients that are as tantalizing to the palate as they are challenging to procure. Ideal for an exclusive gathering or to impress a connoisseur, it's a drink that whispers of the unknown and indulgence. Glass: - Coupe Glass Ingredients: - 1 oz Empress 1908 Gin (for its natural indigo color) - 1 oz Butterfly Pea Flower-infused Vodka (for color change properties) - 0.5 oz Crème de Violette (for a floral note and deep purple color) - 0.5 oz Rothman & Winter Orchard Plum Liqueur (adds a layer of sophisticated fruitiness) - 0.25 oz Freshly squeezed Meyer lemon juice (for balance and brightness) - 0.25 oz Lapsang Souchong tea syrup (for a hint of smokiness and depth) - A pinch of powdered Amethyst Dust (for a touch of luxury and shimmer) - Edible gold flakes for garnish Instructions: 1. In advance, prepare the Butterfly Pea Flower-infused Vodka by steeping butterfly pea flowers in a high-quality vodka for 24-48 hours, then strain and bottle the liquid. 2. To make the Lapsang Souchong tea syrup, brew a strong cup of the tea and mix it with an equal part of sugar until dissolved, then let it cool. 3. Chill the coupe glass by placing it in the freezer or filling it with ice water and letting it sit while you prepare the cocktail. 4. In a mixing glass filled with ice, combine the Empress 1908 Gin, Butterfly Pea Flower-infused Vodka, Crème de Violette, and Rothman & Winter Orchard Plum Liqueur. 5. Add the fresh Meyer lemon juice and Lapsang Souchong tea syrup to the mixture. 6. Stir the ingredients gently until well-chilled. 7. Discard the ice from the coupe glass and strain the mixture into the glass. 8. Sprinkle a pinch of powdered Amethyst Dust over the drink to create a shimmering effect. 9. Garnish with a few delicate edible gold flakes. 10. Serve immediately, inviting your guest to admire the drink's beauty before savoring its complex flavors. Please note that Amethyst Dust is not an edible ingredient and is included here for imaginative purposes. When creating actual drink recipes, ensure all ingredients are safe for consumption. The powdered Amethyst Dust can be replaced with edible purple glitter or shimmer powder found at specialty culinary stores.

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