Sumo Citrus Purple Curaçao

Instructions

1. Make the Oleo-Saccharum: In a sealable container, combine Sumo Citrus peels and sugar in a 1:1 weight ratio (100g each). Let sit for 12–24 hours, shaking occasionally, until the sugar extracts the citrus oils and forms a syrup.

2. Add white rum and warm water to the oleo-saccharum to make the Curaçao. Stir well and let sit for 5–10 minutes to dissolve any remaining sugar and extract all the citrus essence.

3. Strain out the peels using a fine-mesh sieve or cheesecloth, pressing gently to extract all liquid.

4. Sift the butterfly pea powder or whisk it with a splash of rum before adding to the Curaçao prevent clumps. Gradually whisk it into the mixture, or use a small milk frother for even dispersion. 

5. Add a splash of lemon juice to shift the hue to a vibrant purple.

6. Strain once more through a fine-mesh sieve or cheesecloth to remove any undissolved powder or sediment.

7. Transfer to a clean glass bottle and store in a cool, dark place. Shake gently before use if separation occurs.

Perfect for adding a bright, citrusy, floral note to cocktails, with a unique purple hue that transforms drinks into something truly magical.