In a small saucepan combine the water, sugar, and dried hyssop. Place over high heat and bring to a simmer – stir occasionally until the sugar is completely dissolved. Simmer for 2 to 3 minutes then remove from the heat and cover. Let steep for 30 minutes.
After steeping, strain the syrup. You may want to use a coffee filter if there are fine particles of the dried herb. Let the syrup cool completely before using. This syrup will keep for 2-3 weeks in the fridge.
The Potions Master Cocktail
Prepare the coupe glass. Add the absinthe to the glass and swirl around. Pour out the remaining absinthe and set the glass aside. Make a lemon twist garnish if desired. Cut a round slice of lemon and using a sharp paring knife, remove the rind from around the slice. Remove as much of the pith as you can and then wrap the lemon rind strip into a tight coil. The warmth from your hand should set the curl.
Fill a cocktail shaker with ice. Pour the butterfly pea flower gin, B&B liqueur, and hyssop syrup over the ice. Stir the cocktail with the ice for at least 10 to 15 seconds. Strain the cocktail into the prepared coupe glass. Garnish with a lemon twist if desired. Just before serving, drizzle the lemon juice into the cocktail and watch it transform right before your eyes!