BUTTERFLY PEA FLOWER SPRING SUNSET
2 oz Butterfly Pea Flower tea, cooled
2 oz sake
1 oz Iceberg vodka
3 oz passion fruit juice
Steep 3 tbsp. of dried butterfly pea flowers with 3/4 cup of hot water for 5 minutes. Strain into a clean measuring cup and cool completely.
In a tall highball glass filled with ice, add sake, vodka and passion fruit juice. Pour in soda leaving 2 ½ inches from the top.
Finish with butterfly pea flower tea.
Garnish with passion fruit seeds and basil leaves.