I call it, “Zombie Unicorn.” Butterfly pea plant-infused vodka, butterfly pea plant granita, pineapple, lime. The all-natural butterfly pea plant flowers are used in Thailand for brewing a tea whose color wildly resembles the infamous mouthwash-hued liqueur called blue curaçao. The infused vodka and frozen syrup are both blue, but with the addition of citrus and thus a change in pH, they turn purple.

2 oz butterfly pea plant-infused vodka

1 oz butterfly pea plant syrup, frozen

1 oz lime juice

1 oz pineapple juice

To infuse the vodka, combine 1 cup of decent quality vodka with 6 or so butterfly pea plant flowers in a clean glass container, and strain out flowers after one hour.

For the syrup, combine 1 cup or recently-boiled water with 1 cup of granulated sugar and 6 or so butterfly pea plant flowers. Let infuse until the syrup reaches room temperature or preferably overnight. Strain out the flowers and freeze.

Before assembling the cocktail, clean and peel a pineapple, reserving the leaves, and cut the flesh into chunks. Pass the pineapple chunks through a juicer. Also juice some limes.

Chill a tall, straight-edged glass in the freezer. To make crushed ice, fill a Lewis bag or some other canvas bag with 10 or so ice cubes and after closing the bag, rest the bag on a secure surface and hit the bag using a heavy blunt object, such as a mallet, rolling pin, or frying pan, on both sides of the bag, until the ice becomes powdery.

Fill the chilled glass with the crushed ice. Build the cocktail in the glass by pouring the vodka over the ice. Scoop the frozen syrup or granita into a ball and place on top of the crushed ice.

Halve a strawberry with leaves intact and peel and cut a kiwi into thick slices. Using a cocktail pick, pierce the unhulled strawberry half with the outside facing you and weave the pick through a slice of kiwi and the second strawberry half, outside also facing you. Place the garnish on top of the glass, and wedge a pineapple spear behind the garnish.

Present the garnished blue drink with a side of 1 oz each of the pineapple and lime juice, either in a shot glass or a jigger. Pour the juices one by one into the cocktail glass or have your guests do the pouring, then stir with a straw, and watch the color change.