Violet Sunset

Falil Jayah, head mixologist at the Burj Al Arab plays up the fruit in this strikingly beautiful summer mocktail that's finished with violet-coloured butterfly pea tea.
Violet Sunset
ITP Images
Violet Sunset
July 24, 2019
Preparation Time 10 minutes
Serves 1
PHOTO BY Aasiya Jagadesh
RECIPE BY Falil Jayah

INGREDIENTS

100ml aloe and peach juice
20ml lemon and peach oleo saccharum (see notes below)
Ice cubes, as desired
80ml spinneys FOOD Sparkling White Grape Juice
2½ tbsp Manuka honey
20ml butterfly pea tea, brewed and chilled

To serve

spinneysFOOD Edible Flowers
Crushed ice

METHOD

  • 1

    In a tall Collins glass, mix the aloe and peach juice with the oleo saccaharum over ice cubes.

  • 2

    Add a layer of sparkling grape juice by pouring the liquid over the back of a spiral-handled bar spoon so that it balances on the surface of the drink

  • 3

    In a separate glass, mix the Manuka honey with the butterfly pea tea, then layer this on top, using the same technique

  • 4

    Garnish with edible flowers and crushed ice

NOTES

To make your own lemon and peach oleo saccharum (oleo saccharum is an old-fashioned combination of sugar and citrus peel that results in a syrupy concoction used by mixologists around the world), peel 4 lemons – ideally ones that you’ll be juicing later on – and 8 peaches. Place the peels in a bowl. Sprinkle half a cup of sugar on the peels and toss to combine. Allow this to sit for at least 3 hours, or up to 1 day (the flavour will intensify over time). After a few hours, the sugar will extract the oils from the peels, leaving you with a delicious syrup. Strain this liquid through a sieve into an airtight container, making sure you press the peels to extract as much of the oil as possible. Discard the peels, cover the mixture and chill.

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