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.