Final Bell

Class dismissed — bottoms up.

The Final Bell is a bright, effervescent, and unapologetically jubilant cocktail that tastes like pure summer freedom. Tropical mango and zesty lemon burst through a lightly spiced rum base, while a splash of blue butterfly pea flower lemonade swirls in like a burst of confetti — because the rules don't apply anymore. It's sweet, a little wild, and impossible to drink without smiling.

Ingredients

• 1.5 oz white rum
• 0.75 oz mango nectar
• 0.5 oz fresh lemon juice
• 0.5 oz honey syrup (1:1 honey and warm water)
• 0.25 oz ginger liqueur (e.g. Domaine de Canton)
• 2 oz blue butterfly pea flower lemonade (store-bought or DIY: steep dried butterfly pea flowers in lemonade for 10 min, strain)
• Ice
• Lemon-lime soda, to top (about 1 oz)

Instructions

1. Combine the white rum, mango nectar, fresh lemon juice, honey syrup, and ginger liqueur in a cocktail shaker with ice.
2. Shake vigorously for 12–15 seconds until well chilled.
3. Fill a tall highball glass with fresh ice cubes.
4. Strain the shaker contents into the glass over the ice.
5. Slowly pour the blue butterfly pea flower lemonade down the inside of the glass — it will create a stunning purple-to-yellow gradient effect.
6. Gently top with a splash of lemon-lime soda for fizz. Do not stir — let the colors swirl naturally.
7. Garnish with a lemon wheel on the rim and a fruit leather 'diploma' scroll on a cocktail pick resting across the top of the glass.
8. Serve immediately and ring that bell!