1 ½ oz. Butterfly pea-infused gin
1 ½ oz. Crème de Violette
1 oz. Lillet Blanc
¼ oz. Butterfly pea simple syrup
¾ oz. Lemon juice

Build in shaker. Pour over fresh ice in flute garnished with a half edible glitter rim. Top with soda water.

For infused gin:1 liter gin with 10-15 pods from butterfly pea flower. Let sit 5 minutes.
For simple syrup: ½ qt. boiling water ½ qt. sugar, 6-10 pods from butterfly pea flower.

The mixologists at Bradford House in Oklahoma City, OK, created this recipe.