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To make the butterfly pea tea:

Steep 2 tablespoons of tea in a tea pot for at least 7 mins. Add more to make darker if needed.

Use water just before it starts boiling (not boiling water).

Strain into a bottle.

Set aside for cooling. Can’t use it when it is warm.

To make the rosemary syrup:

Lightly muddle the rosemary into a small pot.

Make simple home syrup in the pot (1 cup sugar, 1 cup water).

Allow to simmer slowly and reduce to a syrup (20 mins).

Do not strain and decant into a bottle.

To make the pineapple and lemongrass Juice:

Put 150 g diced pineapple into a blender, add 1 small stalk of lemongrass and ½ cup water.

Blend on high and strain into a bottle.

To assemble:

Into a glass, pour the vodka and drop in a level teaspoon of turmeric powder, then cover the glass and swirl to combine. Set aside.

Then dry-muddle rosemary into another glass shaker, add the whisky, 15ml rosemary syrup, and 80ml butterfly pea tea to this shaker. Give it a shake and strain, then add the turmeric and vodka mixture.

Add 25ml lemongrass and pineapple juice, lime juice and garnish with edible flower and serve.