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Slide from a neat pour toward a citrus-charged highball and watch the anthocyanins react in real time.
Juniper-forward with a velvet finish — sip it slow, neat or over a single rock.
Neat and neutral, the anthocyanins in butterfly pea flower hold a deep indigo blue — the gin’s natural resting state.
A splash of tonic nudges the acidity down. The pigment shifts, and the liquid glows through royal violet.
Squeeze in citrus and the acid completes the reaction — the serve blooms into electric magenta before your eyes.
Butterfly pea flowers are rich in anthocyanins — pigments that read acidity. In a neutral pour the liquid stays indigo; introduce acid and the molecules shift, sliding the colour through violet toward pink. No dyes, no tricks — just the Mekong doing chemistry.