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Color-Changing Unicorn Margarita

A Color-Changing Unicorn Margarita Is Just What Your Summer Needs

Color-changing cocktails make happy hour even more magical, don't they? We've tried one using cabbage, baking soda, and lemon juice to turn a blue cocktail pink, but this particular unicorn margarita recipe uses blue butterfly pea flowers and lime juice to form a pink, purple, and blue layered beverage. Instagram it quickly before slowly sipping.

Izze Unicorn Margarita

Izze Unicorn Margarita

Notes

A few hours before happy hour, prep blue ice cubes and butterfly pea flower syrup.

Color-Changing Unicorn Margarita

Ingredients

  1. Blue ice cubes:
  2. 1/4 cup dried butterfly pea flower petals
  3. 1 cup hot water
  1. Butterfly pea flower syrup:
  2. 1 cup sugar
  3. 1 cup water
  4. 1/4 cup dried butterfly pea flower petals
  1. Margarita:
  2. 3/4 ounce lime juice
  3. 1 1/2 ounces tequila
  4. 1/2 ounce triple sec, such as Cointreau
  5. 3/4 ounce butterfly pea flower syrup
  6. Pinch of salt
  7. Blue ice cubes
  8. 3 ounces Izze Sparkling Water Raspberry Watermelon
  9. Mint sprig, for garnish

Directions

  1. To make blue ice cubes: Steep butterfly pea petals in hot water. Once the water turns a dark blue, strain liquid into ice cube trays and freeze.
  2. To make butterfly pea flower syrup: Boil sugar and water together over high heat. Remove from heat and add the dried butterfly pea flowers. Let steep a few hours, until the liquid is cooled to room temperature. Strain into a sealed jar and store for up to one month in the fridge.
  3. To make margarita: Add lime juice into a small glass or bottle and set aside.
  4. Add tequila, triple sec, butterfly pea flower syrup, and pinch of salt into a cocktail shaker with ice and shake well.
  5. Place blue ice cubes in a rocks glass. Strain cocktail directly into the glass. Top with Izze Sparkling Water Raspberry Watermelon and stir. Garnish with mint sprig.
  6. Pour lime juice slowly over the top of the cocktail to change the color, from blue to purple/pink.
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