Between the Blues

Poised perfectly where the ocean meets the sky.

Teal lives in the liminal space between blue and green — cool, mysterious, and alive with depth. This cocktail blends the oceanic salinity of blue curaçao and coconut water with the fresh green vitality of cucumber and matcha, landing in that exact impossible hue. It's crisp, exotic, and quietly complex — just like the color itself.

Ingredients

• 2 oz coconut-washed vodka (or plain vodka)
• ¾ oz blue curaçao
• ½ oz fresh lime juice
• ½ oz cucumber juice (blended & strained fresh cucumber)
• ¼ oz ceremonial-grade matcha syrup (1:1 simple syrup steeped with ½ tsp matcha)
• 1 oz chilled coconut water
• 2 dashes saline solution (4:1 water to salt)

Instructions

1. Make the matcha syrup: whisk ½ tsp ceremonial matcha into ½ cup hot 1:1 simple syrup until fully dissolved. Let cool completely.
2. Juice cucumber by blending and straining through a fine mesh sieve. Keep chilled.
3. Combine vodka, blue curaçao, lime juice, cucumber juice, matcha syrup, coconut water, and saline in a cocktail shaker with ice.
4. Shake vigorously for 15 seconds until very well chilled.
5. Double-strain through a fine mesh strainer into a chilled coupe glass to achieve a crystal-clear finish.
6. Observe the teal hue — the blue curaçao and matcha green should merge into a deep, jewel-toned teal.
7. Float a thin cucumber wheel on the surface and carefully place 3 drops of butterfly pea flower tincture in the center of the cucumber for a deepened blue accent.
8. Serve immediately.