Week Eight of the Great British Bake Off was Free From Week. The showstopper challenge was a gluten-free celebration cake. The celebration cakes were multi-tiered, so I made two cocktails with only gluten-free ingredients. Celebration cakes are highly stylized and often have bright colors. Hence, the blue and red cocktails without artificial coloring.
For the drink:
-2 oz silver rum (BLY)
-1/3 oz ginger simple syrup
-1 bar spoon orange blossom water
-5 butterfly pea flowers
-1 1/4 oz Trakal
-1/2 oz semi-dry red vermouth (Regal Rogue Bold Red)
-1/3 oz homemade allspice dram (neutral grape spirit base)
-3/4 oz fresh blood orange juice
-1/4 oz simple syrup
Soak the butterfly pea flowers in the rum until it reaches the desired hue. Combine all of the ingredients in a cocktail mixer, add ice, and stir until chilled. Garnish.
Combine all the ingredients in a cocktail shaker, add ice, and shake for 10 seconds. Add an ice cube to your glass and pour through a fine mesh and Hawthorne strainer. Stack the glasses.