In a mixing glass, combine ingredients 1-4 and shake well. Strain over fresh ice. Float Butterfly Pea Tea on top. Garnish.
For the Mango Seed Cardamom Shrub:
Combine mango seeds, cardamom and cane sugar and let sit at room temperature until sugar dissolves and sugar turns into liquid, 24 to 48 hours. Add vinegar and let sit for additional 12 to 24 hours, depending on desired flavor. Taste and strain out all solids.
For the Sweet Chile Syrup:
Combine sugar and water and mix until dissolved. Add Thai chile and let sit for 24 hours. Or sous vide for 1.5 hours and let cool.
Recipe by Tony Pereyra, Bar & Beverage Solutions, The Spirits in Motion