The Violet Hour
The Spice & Tea Exchange
Yield: 1 cocktail. Preparation of individual ingredients is enough to make 4 total cocktails.
2 minutes
3 minutes
Tropical meets tranquil in this vibrant cocktail featuring Coconut Oolong tea–infused rum, blended with butterfly pea flower, zesty lime, and juicy pineapple. Topped with a dreamy cloud of coconut key lime sweet cream, it’s a color-shifting sip that’s fun and refreshing.
Ingredients
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- 10 oz white rum
- 2 Tbsp Coconut Oolong Tea
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- 6 Tbsp granulated sugar
- 3 oz water at 200ºF
- ½ tsp Butterfly Pea Flower Powder
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- 2 Tbsp Key Lime Sugar
- 1 oz water at 200ºF
- 3 oz full-fat coconut cream
- 2 oz coconut milk (oat or almond is ok)
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- 2 oz oolong-infused rum
- 1 oz butterfly pea flower syrup
- ½ oz lime juice
- ½ oz pineapple juice
- 2 oz coconut key lime sweet cream
- Special Equipment: milk frother
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The Violet Hour (Kit)
Directions
- Infuse Rum. Combine rum and oolong tea; infuse at room temperature for 6 hours to overnight. Strain fully; discard tea solids. Yields approximately 9 ounces.
- Prepare Syrup. To a small, heat-safe container, add hot water and sugar; stir until sugar has fully dissolved. Add Butterfly Pea Flower Powder. Using a Milk Frother, whip to combine until the powder is fully incorporated in the syrup, without clumps. Set aside; allow to cool before cocktail assembly. Yields approximately 5 ounces.
- Prepare Sweet Cream. In a large mug or frothing pitcher, stir sugar and hot water until sugar has fully dissolved; refrigerate until cool. Add coconut cream and coconut milk; using a Milk Frother, whip to aerate for about one minute, until the mixture becomes light and fluffy. Yields approximately 8 ounces.
- Assemble Cocktail. Add oolong-infused rum, butterfly pea flower syrup, lime juice, and pineapple juice in a cocktail shaker with ice. Secure lid; shake vigorously to mix and chill. Strain into a serving glass filled with fresh ice. Top with coconut key lime sweet cream.