Butterfly pea is the cocktail world's favourite visual trick. Deep blue when steeped in water; vivid purple to pink the moment lemon or lime hits it. The drink changes colour in front of the guest. We try not to lean too hard on theatrics, but used well, butterfly pea adds real visual interest to a clean gin or vodka drink.

What it is

Clitoria ternatea, a climbing legume native to Southeast Asia. The flowers are deep cobalt-blue, sometimes white. Used for centuries in Malaysian rice dishes (nasi kerabu) for the natural blue colour, and in Thai cooking for the same reason. The flavour is very subtle: faintly earthy, vegetal, with no strong notes. The reason to use it is the colour, not the taste.

Called bunga telang in Malay, dok anchan in Thai, aparajita in Bengali. Caffeine-free. Used in traditional medicine across South and Southeast Asia.

Flavour profile

Mild, faintly earthy, vegetal, with a very subtle pea-shoot edge. The flower contributes almost nothing to the drink's flavour at the concentrations used. The colour and the photogenic colour-change are the entire point.

Pairs with anything that does not have a competing strong colour: gin, vodka, white rum, sake, soju, light tequila. Pairs flavour-wise with lime, lemon, lemongrass, ginger, cucumber, mint.

Where to source butterfly pea in Malaysia

Wet markets: dried flowers RM 8 to 15 per 50g. Fresh flowers RM 4 to 8 per small bundle (when in season).

Supermarkets: Aeon, Jaya Grocer, Cold Storage stock dried butterfly pea in the tea/herb section. RM 10 to 20 per 50g.

Home growing: butterfly pea is a climbing vine that thrives in Malaysian climate. Plant one seed; in 3 months it covers a trellis. Constant supply for the price of one packet of seeds (RM 5).

How to prep butterfly pea for cocktails

Butterfly pea tea (the standard). 10 dried flowers in 250ml hot water (not boiling, around 80°C). Steep 8 to 10 minutes. Strain. Cool. Refrigerate. The base for any colour-change cocktail. Keeps 5 to 7 days refrigerated.

Butterfly pea syrup. 15 dried flowers + 250ml water + 200g sugar. Bring to gentle simmer, hold 6 minutes, steep covered 30 minutes, strain. Use for layered or pre-stained drinks.

Butterfly pea-infused gin. 30 dried flowers in 500ml gin. Cap, leave 6 to 8 hours, taste, strain when the gin is deep blue. The gin becomes a pre-prepared blue base for any Tom Collins or Negroni-adjacent build.

Layered cocktail technique. Build the citrus-acid bottom layer first (gin + lime), float a butterfly pea-tea spoon-by-spoon on top of an ice cube placed in the glass. The blue floats; the layer beneath is clear-yellow. The customer stirs and it turns purple before their eyes.

Colour-change garnish. Float a single dried flower on top of a clear gin drink. As the drink dilutes, the flower bleeds blue into the glass.

Best cocktails with butterfly pea

Galaxy Gin Tonic: butterfly pea-infused gin, tonic, fresh lime wedge served on the side. Squeeze the lime in and watch the colour change.

Blue Pea Lemonade: butterfly pea tea, gin, lemon, sugar, soda. Citrus turns the blue purple.

Blue Sake Martini: sake, butterfly pea-infused vodka, dry vermouth. Stirred up.

Layered Tom Collins: gin + lime + sugar on the bottom, butterfly pea tea floated on top. The classic colour-change presentation.

Galaxy NA Lemonade: butterfly pea tea, lemon, sugar, soda. Non-alcoholic. Same colour change.

Substitutions

  • Blue spirulina powder + water for the blue colour (no pH change).
  • Blue curaçao for the blue colour (carries flavour and alcohol).
  • Red cabbage water is the closest pH-reactive substitute (also turns purple-pink with acid, but tastes like cabbage).

Frequently asked questions

What does butterfly pea taste like in cocktails?

Butterfly pea (bunga telang) is very mild, faintly earthy and vegetal, with a subtle pea-shoot edge. At the concentrations used in cocktails, it contributes almost nothing to the flavour. The reason to use it is the deep cobalt-blue colour and the pH-reactive change to vivid purple-pink when citrus hits, not the taste.

Where can I buy butterfly pea in Malaysia?

Dried flowers are at wet markets (TTDI, Section 17 PJ, Pudu) for RM 8 to 15 per 50g. Aeon, Jaya Grocer, and Cold Storage stock dried butterfly pea in the tea/herb section for RM 10 to 20. Fresh flowers are RM 4 to 8 per bundle when in season. Seeds (RM 5 per packet at any nursery) give continuous home supply within 3 months.

What can I substitute for butterfly pea?

Blue spirulina powder gives the blue colour without the pH-reactive change. Blue curacao adds blue plus flavour and alcohol. Red cabbage water is the closest pH-reactive substitute, but the cabbage flavour is intrusive. No substitute matches both the colour-change theatre and the neutral flavour.

Which cocktails use butterfly pea?

The Galaxy Gin Tonic (butterfly pea-infused gin, tonic, lime wedge), Blue Pea Lemonade, Blue Sake Martini, Layered Tom Collins, and the NA Galaxy Lemonade. The colour-change happens in front of the guest as citrus turns the blue to purple-pink. Available on request at both PJ outlets.

How long does butterfly pea keep?

Dried butterfly pea flowers keep 12 months in an airtight jar in a cool dark cupboard. Butterfly pea tea (steeped) keeps 5 to 7 days refrigerated; the blue oxidises and turns grey-blue over time. Butterfly pea syrup keeps 3 weeks refrigerated. Butterfly pea-infused gin lasts 3 months in a sealed bottle.

Related reading