Starry Night

Meg Benshalom | San Francisco

Starry Night

Combining butterfly pea flower syrup and tonic water creates the blush-pink hue for this aperitivo, inspired by the bold strokes of Vincent Van Gogh’s famed Starry Night painting.

Ingredients
  • 2 ounces ITALICUS Rosolio di Bergamotto liqueur
  • 2 ounces ITALICUS Rosolio di Bergamotto liqueur
  • 1 ounce jicama juice
  • 1 ounce jicama juice
  • 1/4 ounce butterfly pea flower syrup (see Editor’s Note)
  • 1/4 ounce butterfly pea flower syrup (see Editor’s Note)
  • 5 dashes rhubarb bitters
  • 5 dashes rhubarb bitters
  • 4 ounces Fever-Tree Indian tonic water
  • 4 ounces Fever-Tree Indian tonic water

Garnish: purple orchid, orange blossom water

Directions
  1. Shake first four ingredients with ice.
  2. Double-strain into a Bordeaux wine glass over Kold-Draft ice cubes.
  3. Top up with tonic water.
  4. Garnish with a purple orchid spritzed with orange blossom water.
Editor's Note

Butterfly Pea Flower Syrup
Combine equal parts brewed butterfly pea flower tea and sugar. Stir until sugar dissolves.