Rose Cocktail with Butterfly Pea Ice Cubes

1. Butterfly Pea ice cubes: Combine butterfly pea flowers with hot water and set aside for 10 minutes. Using the back of a spoon, press down on the flowers to extract maximum flavor and color. Strain the liquid into a clean container and discard flowers. Pour liquid into ice trays and freeze overnight.
2. Rose Tea: Combine rose buds with hot water and set aside for 20 – 40 minutes. For enhanced color and flavor, steep the tea for 40 minutes. Using the back of a spoon, press down on the rose buds to extract maximum flavor. Strain the tea into a clean container and discard rose buds.
3. Rose Syrup: Add rose tea and ¼ cup of sugar to a saucepan. Bring to a boil on medium-high heat. Boil for 2-4 minutes and reduce heat to medium. Continue to cook until the mixture starts to thicken, approximately 15 minutes depending on the temperature. The mixture should be bubbling even at a lower heat. If the syrup takes too long to thicken, mix in the additional 2 tbsp of sugar. Once the mixture has thickened but is still liquid, remove from heat and allow the syrup to cool to room temperature. The syrup will continue to thicken while cooling.
4. Rose raspberry elderflower cocktail: Add rose syrup and raspberries to a tall glass. Lightly muddle raspberries. Add butterfly pea ice cubes as per preference. Add elderflower liqueur and top off with tonic water or club soda. Garnish with rose buds, raspberries and fresh mint.

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