Lavender
INGREDIENTS
Lavender syrup – 30 ml
Butterfly Pea Tea – 1 bag (or 1 tsp dried flowers)
Water – 120 ml (hot)
Lemon juice – 5 ml
Simple syrup – 5 ml (optional, adjust to taste)
Ice cubes – 6
INSTRUCTIONS
Brew the Tea:
Steep the butterfly pea tea in 120 ml hot water for 3–5 minutes until deep blue.
Let it cool competely (you can refrigerate it for faster cooling).
Mix:
In a shaker or mixing glass, combine:
30 ml lavender syrup
5 ml lemon juice
5 ml simple syrup
Shake well with ice.
SERVE
Fill a serving glass with 6 ice cubes.
Pour the lavender-citrus mixture first.
Slowly layer the cooled butterfly pea tea
GARNISH
Add an edible flower or a twist of lemon peel.
INGREDIENTS
Lavender syrup – 30 ml
Honey syrup – 10 ml
Lemon juice – 5 ml
Ginger ale – 120 ml (chilled)
Ice cubes – 6
INSTRUCTIONS
Build the Base:
In a shaker, combine:
30 ml lavender syrup
10 ml honey syrup
5 ml lemon juice
Add ice cubes
Shake lightly to mix and chill.
SERVE
Fill a glass with 6 fresh ice cubes.
Pour the shaken mixture into the glass.
Top with 120 ml chilled ginger ale.
GARNISH
Add a sprig of lavender, lemon wheel, or a few edible flowers.
The Dreaming
Hour
FROM THE LAND OF FIVE HILLS
First Sight
Lilac calm in a glass.
First Scent
Floral dusk, soft and serene.
First Touch
Velvet cool, a pause between breaths.
First Sip
Gentle bloom with a hint of dream.
After-Taste
A lullaby of sweetness, fading slow.
