Food & Wine USA - (08)August 2019

AUGUST 2019 1313

OBSESSIONS

Move Over,

Curaçao Get cool

colors for your

summer cocktails ...

naturally.

By Oset Babur

BLUE AND PURPLE DRINKS are

lighting up cocktail menus across

the country, from a pretty, floral

concoction at Palm Beach bar

Florie’s to a spirit-free number at

Chicago’s Entente. Their color is

achieved by distilling the extract

or creating a tea from butterfly

pea flowers, which turns drinks

vibrant pinks, blues, and purples

on contact with lemon or lime

juice. At Layla in Sonoma,

California, The Forager (pictured)

uses Griffo gin, Italicus Rosolio,

butterfly pea flower tea, cucum-

ber, and lime for a cool take on a

G&T. Watch Executive Wine Editor

Ray Isle mix one up at

foodandwine.com/bottleservice.

produced by MELANIE HANSCHE photography by KATE CUNNINGHAM