Butterfly Pea Blossom tea is derived from small blue flowers from Thailand, and is interesting as a colorant/infusion to alcohol, since if you add something that moves the pH to the acid side of the scale, the liquid phases from deep blue to almost a magenta/plum color.
To make the gin, add 4 oz of Navy Strength gin like Greenhat to 4 oz of Hendricks Gin in a mason jar with a good sealing lid. Add 2 heaping teaspoons of the tea to the liquid, seal, and refrigerate to infuse for about 30 minutes before you make your cocktail.
Also, put a gimlet glass in the freezer.
2.0 oz Blue Gin infusion
Juice of one lemon
Teaspoon of blue agave syrup
1.0 oz Kirschwasser
0.25 oz Limoncello
A small atomizer filled with white vermouth
Stir the booze, syrup and the juice in a mixing glass with ice.
Lightly mist your frosted gimlet with vermouth.
Decant your cocktail using a strainer to catch any lemon seeds or bits of tea that may have escaped notice.