Vesperglass Nebula

A layered, alcohol-free botanical spritz that begins deep blue, blooms violet as lemon meets butterfly pea tea, and finishes with a soft pink glow. Blueberry and blackcurrant lead; bright citrus follows, with lavender lingering at the end. Ingredients 30 ml chilled blueberry juice 20 ml blackcurrant cordial 15 ml fresh lemon juice 10 ml lavender syrup 90 ml chilled sparkling water 60 ml chilled butterfly pea flower tea A tiny pinch of food-grade silver luster dust For the butterfly pea tea: Steep 1 teaspoon dried butterfly pea flowers in 100 ml just-boiled water for 5 minutes. Strain and chill. Makes about 60 ml; allow 10 minutes, plus chilling time. For the lavender syrup: Stir 100 g sugar into 100 ml hot water until dissolved. Add 1 teaspoon culinary lavender, steep for 5 minutes, then strain and cool. Makes about 120 ml; allow 10 minutes, plus cooling time. Preparation Stir the blueberry juice, blackcurrant cordial, lemon juice and lavender syrup with ice until cold. Strain into a chilled glass. Slowly add the sparkling water. Gently stir the luster dust into the chilled tea, then pour the tea slowly over the back of a spoon to float it on top. The drink will start midnight blue; as the acidic base mingles with the tea, it shifts toward violet and pink. Give it a gentle stir before sipping to watch the colors swirl and the flavors unfold. Glass A clear stemmed goblet, chilled, with fresh ice. Garnish A small star cut from a firm pear slice, floated on top. Use only a tiny pinch of edible luster dust, and check that it is labeled food-grade.