Garnish: Edible Flowers
- Steep Butterfly Pea Flower tea in hot water and let sit. Allow to cool.
- In a shaking glass with ice, combine lemon vodka, falernum liqueur, green Chartreuse, and lemon juice. Shake well.
- Strain mix into a glass over ice and top with a butterfly pea flower float.
- Garnish with edible flowers.
Basic Bar Tools
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