Traditional recipes

Purple Haze Martini

Purple Haze Martini

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4.5

2 ratings

October 23, 2017

By

This shadowy drink is festive, classy, and unique

There’s something mysterious and entrancing about the color purple, isn’t there? This hazy twist on a vodka martini is the perfect Halloween cocktail.

This recipe is courtesy of Pinnacle Vodka.

4

Servings

Ingredients

  • 2 parts vodka, preferably Pinnacle Original Vodka
  • 2 parts DeKuyper Pucker Grape Schnapps
  • Splash sour mix
  • Splash lemon-lime soda

Directions

Add ingredients to an ice-filled shaker. Shake and strain into a chilled martini glass.

Tags


Purple Haze

Remember my Dita’s Granita (a boozy semi-frozen treat) recipe? This is the same basic ingredients but reformatted as a true cocktail!

If you’re not already familiar, the lovely purple color comes from butterfly pea flower tea, which you can brew hot or cold brew overnight. It is naturally a stunning blue color but if you add any citrus to it, it turns into a cool purple color!

On a last quick note, I’ve added two ways to make this recipe: with ice and without ice. The version without ice will be more like a martini and boozier (duh lol), although still well-balanced the version with ice will be more sessional and is the perfect refreshing drink on a hot day.

What You'll Need

Prep time up to 24 hours if cold brewing the butterfly pea flower tea

For the butterfly pea flower tea (enough for 8 cocktails):

1½ TBSP loose butterfly pea flowers

For each cocktail:

Handful of fresh cucumber chunks or slices

1 oz prepared butterfly pea flower tea

1 oz London dry gin (I used Sipsmith brand)

Garnish: fresh full shiso leaves + lemon wheel

Instructions

First, make the butterfly pea flower tea by either:

Adding the flowers to the water and steeping in the fridge overnight (cold brew method)

Boiling the water, adding the flowers, and letting cool (boiling method)

For each cocktail:

To a cocktail mixing glass, add the cucumber and then the fresh shiso leaf muddle these ingredients well first

Add in the rest of the ingredients except the garnish and standard ice mix well with a bar spoon (for at least 20 seconds)

To enjoy without ice: spank a full fresh shiso leaf and place into a chilled coupe so that part of the leaf peaks over the rim of the glass strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

To enjoy with ice: spank a full fresh shiso leaf and place into a double rocks glass so that part of the leaf peaks over the rim of the glass add one large (1½ - 2 inch) ice cube strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

Both options (without ice in the taller coupe on the left and with ice in the double rocks glass to the right) shown here


Purple Haze

Remember my Dita’s Granita (a boozy semi-frozen treat) recipe? This is the same basic ingredients but reformatted as a true cocktail!

If you’re not already familiar, the lovely purple color comes from butterfly pea flower tea, which you can brew hot or cold brew overnight. It is naturally a stunning blue color but if you add any citrus to it, it turns into a cool purple color!

On a last quick note, I’ve added two ways to make this recipe: with ice and without ice. The version without ice will be more like a martini and boozier (duh lol), although still well-balanced the version with ice will be more sessional and is the perfect refreshing drink on a hot day.

What You'll Need

Prep time up to 24 hours if cold brewing the butterfly pea flower tea

For the butterfly pea flower tea (enough for 8 cocktails):

1½ TBSP loose butterfly pea flowers

For each cocktail:

Handful of fresh cucumber chunks or slices

1 oz prepared butterfly pea flower tea

1 oz London dry gin (I used Sipsmith brand)

Garnish: fresh full shiso leaves + lemon wheel

Instructions

First, make the butterfly pea flower tea by either:

Adding the flowers to the water and steeping in the fridge overnight (cold brew method)

Boiling the water, adding the flowers, and letting cool (boiling method)

For each cocktail:

To a cocktail mixing glass, add the cucumber and then the fresh shiso leaf muddle these ingredients well first

Add in the rest of the ingredients except the garnish and standard ice mix well with a bar spoon (for at least 20 seconds)

To enjoy without ice: spank a full fresh shiso leaf and place into a chilled coupe so that part of the leaf peaks over the rim of the glass strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

To enjoy with ice: spank a full fresh shiso leaf and place into a double rocks glass so that part of the leaf peaks over the rim of the glass add one large (1½ - 2 inch) ice cube strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

Both options (without ice in the taller coupe on the left and with ice in the double rocks glass to the right) shown here


Purple Haze

Remember my Dita’s Granita (a boozy semi-frozen treat) recipe? This is the same basic ingredients but reformatted as a true cocktail!

If you’re not already familiar, the lovely purple color comes from butterfly pea flower tea, which you can brew hot or cold brew overnight. It is naturally a stunning blue color but if you add any citrus to it, it turns into a cool purple color!

On a last quick note, I’ve added two ways to make this recipe: with ice and without ice. The version without ice will be more like a martini and boozier (duh lol), although still well-balanced the version with ice will be more sessional and is the perfect refreshing drink on a hot day.

What You'll Need

Prep time up to 24 hours if cold brewing the butterfly pea flower tea

For the butterfly pea flower tea (enough for 8 cocktails):

1½ TBSP loose butterfly pea flowers

For each cocktail:

Handful of fresh cucumber chunks or slices

1 oz prepared butterfly pea flower tea

1 oz London dry gin (I used Sipsmith brand)

Garnish: fresh full shiso leaves + lemon wheel

Instructions

First, make the butterfly pea flower tea by either:

Adding the flowers to the water and steeping in the fridge overnight (cold brew method)

Boiling the water, adding the flowers, and letting cool (boiling method)

For each cocktail:

To a cocktail mixing glass, add the cucumber and then the fresh shiso leaf muddle these ingredients well first

Add in the rest of the ingredients except the garnish and standard ice mix well with a bar spoon (for at least 20 seconds)

To enjoy without ice: spank a full fresh shiso leaf and place into a chilled coupe so that part of the leaf peaks over the rim of the glass strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

To enjoy with ice: spank a full fresh shiso leaf and place into a double rocks glass so that part of the leaf peaks over the rim of the glass add one large (1½ - 2 inch) ice cube strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

Both options (without ice in the taller coupe on the left and with ice in the double rocks glass to the right) shown here


Purple Haze

Remember my Dita’s Granita (a boozy semi-frozen treat) recipe? This is the same basic ingredients but reformatted as a true cocktail!

If you’re not already familiar, the lovely purple color comes from butterfly pea flower tea, which you can brew hot or cold brew overnight. It is naturally a stunning blue color but if you add any citrus to it, it turns into a cool purple color!

On a last quick note, I’ve added two ways to make this recipe: with ice and without ice. The version without ice will be more like a martini and boozier (duh lol), although still well-balanced the version with ice will be more sessional and is the perfect refreshing drink on a hot day.

What You'll Need

Prep time up to 24 hours if cold brewing the butterfly pea flower tea

For the butterfly pea flower tea (enough for 8 cocktails):

1½ TBSP loose butterfly pea flowers

For each cocktail:

Handful of fresh cucumber chunks or slices

1 oz prepared butterfly pea flower tea

1 oz London dry gin (I used Sipsmith brand)

Garnish: fresh full shiso leaves + lemon wheel

Instructions

First, make the butterfly pea flower tea by either:

Adding the flowers to the water and steeping in the fridge overnight (cold brew method)

Boiling the water, adding the flowers, and letting cool (boiling method)

For each cocktail:

To a cocktail mixing glass, add the cucumber and then the fresh shiso leaf muddle these ingredients well first

Add in the rest of the ingredients except the garnish and standard ice mix well with a bar spoon (for at least 20 seconds)

To enjoy without ice: spank a full fresh shiso leaf and place into a chilled coupe so that part of the leaf peaks over the rim of the glass strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

To enjoy with ice: spank a full fresh shiso leaf and place into a double rocks glass so that part of the leaf peaks over the rim of the glass add one large (1½ - 2 inch) ice cube strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

Both options (without ice in the taller coupe on the left and with ice in the double rocks glass to the right) shown here


Purple Haze

Remember my Dita’s Granita (a boozy semi-frozen treat) recipe? This is the same basic ingredients but reformatted as a true cocktail!

If you’re not already familiar, the lovely purple color comes from butterfly pea flower tea, which you can brew hot or cold brew overnight. It is naturally a stunning blue color but if you add any citrus to it, it turns into a cool purple color!

On a last quick note, I’ve added two ways to make this recipe: with ice and without ice. The version without ice will be more like a martini and boozier (duh lol), although still well-balanced the version with ice will be more sessional and is the perfect refreshing drink on a hot day.

What You'll Need

Prep time up to 24 hours if cold brewing the butterfly pea flower tea

For the butterfly pea flower tea (enough for 8 cocktails):

1½ TBSP loose butterfly pea flowers

For each cocktail:

Handful of fresh cucumber chunks or slices

1 oz prepared butterfly pea flower tea

1 oz London dry gin (I used Sipsmith brand)

Garnish: fresh full shiso leaves + lemon wheel

Instructions

First, make the butterfly pea flower tea by either:

Adding the flowers to the water and steeping in the fridge overnight (cold brew method)

Boiling the water, adding the flowers, and letting cool (boiling method)

For each cocktail:

To a cocktail mixing glass, add the cucumber and then the fresh shiso leaf muddle these ingredients well first

Add in the rest of the ingredients except the garnish and standard ice mix well with a bar spoon (for at least 20 seconds)

To enjoy without ice: spank a full fresh shiso leaf and place into a chilled coupe so that part of the leaf peaks over the rim of the glass strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

To enjoy with ice: spank a full fresh shiso leaf and place into a double rocks glass so that part of the leaf peaks over the rim of the glass add one large (1½ - 2 inch) ice cube strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

Both options (without ice in the taller coupe on the left and with ice in the double rocks glass to the right) shown here


Purple Haze

Remember my Dita’s Granita (a boozy semi-frozen treat) recipe? This is the same basic ingredients but reformatted as a true cocktail!

If you’re not already familiar, the lovely purple color comes from butterfly pea flower tea, which you can brew hot or cold brew overnight. It is naturally a stunning blue color but if you add any citrus to it, it turns into a cool purple color!

On a last quick note, I’ve added two ways to make this recipe: with ice and without ice. The version without ice will be more like a martini and boozier (duh lol), although still well-balanced the version with ice will be more sessional and is the perfect refreshing drink on a hot day.

What You'll Need

Prep time up to 24 hours if cold brewing the butterfly pea flower tea

For the butterfly pea flower tea (enough for 8 cocktails):

1½ TBSP loose butterfly pea flowers

For each cocktail:

Handful of fresh cucumber chunks or slices

1 oz prepared butterfly pea flower tea

1 oz London dry gin (I used Sipsmith brand)

Garnish: fresh full shiso leaves + lemon wheel

Instructions

First, make the butterfly pea flower tea by either:

Adding the flowers to the water and steeping in the fridge overnight (cold brew method)

Boiling the water, adding the flowers, and letting cool (boiling method)

For each cocktail:

To a cocktail mixing glass, add the cucumber and then the fresh shiso leaf muddle these ingredients well first

Add in the rest of the ingredients except the garnish and standard ice mix well with a bar spoon (for at least 20 seconds)

To enjoy without ice: spank a full fresh shiso leaf and place into a chilled coupe so that part of the leaf peaks over the rim of the glass strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

To enjoy with ice: spank a full fresh shiso leaf and place into a double rocks glass so that part of the leaf peaks over the rim of the glass add one large (1½ - 2 inch) ice cube strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

Both options (without ice in the taller coupe on the left and with ice in the double rocks glass to the right) shown here


Purple Haze

Remember my Dita’s Granita (a boozy semi-frozen treat) recipe? This is the same basic ingredients but reformatted as a true cocktail!

If you’re not already familiar, the lovely purple color comes from butterfly pea flower tea, which you can brew hot or cold brew overnight. It is naturally a stunning blue color but if you add any citrus to it, it turns into a cool purple color!

On a last quick note, I’ve added two ways to make this recipe: with ice and without ice. The version without ice will be more like a martini and boozier (duh lol), although still well-balanced the version with ice will be more sessional and is the perfect refreshing drink on a hot day.

What You'll Need

Prep time up to 24 hours if cold brewing the butterfly pea flower tea

For the butterfly pea flower tea (enough for 8 cocktails):

1½ TBSP loose butterfly pea flowers

For each cocktail:

Handful of fresh cucumber chunks or slices

1 oz prepared butterfly pea flower tea

1 oz London dry gin (I used Sipsmith brand)

Garnish: fresh full shiso leaves + lemon wheel

Instructions

First, make the butterfly pea flower tea by either:

Adding the flowers to the water and steeping in the fridge overnight (cold brew method)

Boiling the water, adding the flowers, and letting cool (boiling method)

For each cocktail:

To a cocktail mixing glass, add the cucumber and then the fresh shiso leaf muddle these ingredients well first

Add in the rest of the ingredients except the garnish and standard ice mix well with a bar spoon (for at least 20 seconds)

To enjoy without ice: spank a full fresh shiso leaf and place into a chilled coupe so that part of the leaf peaks over the rim of the glass strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

To enjoy with ice: spank a full fresh shiso leaf and place into a double rocks glass so that part of the leaf peaks over the rim of the glass add one large (1½ - 2 inch) ice cube strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

Both options (without ice in the taller coupe on the left and with ice in the double rocks glass to the right) shown here


Purple Haze

Remember my Dita’s Granita (a boozy semi-frozen treat) recipe? This is the same basic ingredients but reformatted as a true cocktail!

If you’re not already familiar, the lovely purple color comes from butterfly pea flower tea, which you can brew hot or cold brew overnight. It is naturally a stunning blue color but if you add any citrus to it, it turns into a cool purple color!

On a last quick note, I’ve added two ways to make this recipe: with ice and without ice. The version without ice will be more like a martini and boozier (duh lol), although still well-balanced the version with ice will be more sessional and is the perfect refreshing drink on a hot day.

What You'll Need

Prep time up to 24 hours if cold brewing the butterfly pea flower tea

For the butterfly pea flower tea (enough for 8 cocktails):

1½ TBSP loose butterfly pea flowers

For each cocktail:

Handful of fresh cucumber chunks or slices

1 oz prepared butterfly pea flower tea

1 oz London dry gin (I used Sipsmith brand)

Garnish: fresh full shiso leaves + lemon wheel

Instructions

First, make the butterfly pea flower tea by either:

Adding the flowers to the water and steeping in the fridge overnight (cold brew method)

Boiling the water, adding the flowers, and letting cool (boiling method)

For each cocktail:

To a cocktail mixing glass, add the cucumber and then the fresh shiso leaf muddle these ingredients well first

Add in the rest of the ingredients except the garnish and standard ice mix well with a bar spoon (for at least 20 seconds)

To enjoy without ice: spank a full fresh shiso leaf and place into a chilled coupe so that part of the leaf peaks over the rim of the glass strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

To enjoy with ice: spank a full fresh shiso leaf and place into a double rocks glass so that part of the leaf peaks over the rim of the glass add one large (1½ - 2 inch) ice cube strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

Both options (without ice in the taller coupe on the left and with ice in the double rocks glass to the right) shown here


Purple Haze

Remember my Dita’s Granita (a boozy semi-frozen treat) recipe? This is the same basic ingredients but reformatted as a true cocktail!

If you’re not already familiar, the lovely purple color comes from butterfly pea flower tea, which you can brew hot or cold brew overnight. It is naturally a stunning blue color but if you add any citrus to it, it turns into a cool purple color!

On a last quick note, I’ve added two ways to make this recipe: with ice and without ice. The version without ice will be more like a martini and boozier (duh lol), although still well-balanced the version with ice will be more sessional and is the perfect refreshing drink on a hot day.

What You'll Need

Prep time up to 24 hours if cold brewing the butterfly pea flower tea

For the butterfly pea flower tea (enough for 8 cocktails):

1½ TBSP loose butterfly pea flowers

For each cocktail:

Handful of fresh cucumber chunks or slices

1 oz prepared butterfly pea flower tea

1 oz London dry gin (I used Sipsmith brand)

Garnish: fresh full shiso leaves + lemon wheel

Instructions

First, make the butterfly pea flower tea by either:

Adding the flowers to the water and steeping in the fridge overnight (cold brew method)

Boiling the water, adding the flowers, and letting cool (boiling method)

For each cocktail:

To a cocktail mixing glass, add the cucumber and then the fresh shiso leaf muddle these ingredients well first

Add in the rest of the ingredients except the garnish and standard ice mix well with a bar spoon (for at least 20 seconds)

To enjoy without ice: spank a full fresh shiso leaf and place into a chilled coupe so that part of the leaf peaks over the rim of the glass strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

To enjoy with ice: spank a full fresh shiso leaf and place into a double rocks glass so that part of the leaf peaks over the rim of the glass add one large (1½ - 2 inch) ice cube strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

Both options (without ice in the taller coupe on the left and with ice in the double rocks glass to the right) shown here


Purple Haze

Remember my Dita’s Granita (a boozy semi-frozen treat) recipe? This is the same basic ingredients but reformatted as a true cocktail!

If you’re not already familiar, the lovely purple color comes from butterfly pea flower tea, which you can brew hot or cold brew overnight. It is naturally a stunning blue color but if you add any citrus to it, it turns into a cool purple color!

On a last quick note, I’ve added two ways to make this recipe: with ice and without ice. The version without ice will be more like a martini and boozier (duh lol), although still well-balanced the version with ice will be more sessional and is the perfect refreshing drink on a hot day.

What You'll Need

Prep time up to 24 hours if cold brewing the butterfly pea flower tea

For the butterfly pea flower tea (enough for 8 cocktails):

1½ TBSP loose butterfly pea flowers

For each cocktail:

Handful of fresh cucumber chunks or slices

1 oz prepared butterfly pea flower tea

1 oz London dry gin (I used Sipsmith brand)

Garnish: fresh full shiso leaves + lemon wheel

Instructions

First, make the butterfly pea flower tea by either:

Adding the flowers to the water and steeping in the fridge overnight (cold brew method)

Boiling the water, adding the flowers, and letting cool (boiling method)

For each cocktail:

To a cocktail mixing glass, add the cucumber and then the fresh shiso leaf muddle these ingredients well first

Add in the rest of the ingredients except the garnish and standard ice mix well with a bar spoon (for at least 20 seconds)

To enjoy without ice: spank a full fresh shiso leaf and place into a chilled coupe so that part of the leaf peaks over the rim of the glass strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

To enjoy with ice: spank a full fresh shiso leaf and place into a double rocks glass so that part of the leaf peaks over the rim of the glass add one large (1½ - 2 inch) ice cube strain and pour the cocktail into this chilled coupe and add a lemon wheel as the final garnish

Both options (without ice in the taller coupe on the left and with ice in the double rocks glass to the right) shown here


Watch the video: Purple Haze - Contrast Official Music Video (October 2021).