Body: <p>I've recently become fascinated by the use of butterfly pea blossoms to add colour to alcoholic drinks. (Yes, I've been watching How To Drink on YouTube). It acts as a natural pH indicator--add lemon juice to blossom-infused gin, and it'll go from purplish-blue to pink.</p>
  
  <p>The thing is, for Reasons, I want to do the reverse! I'd like to make a slightly acidic beverage, then raise the pH, so it turns purple in the glass.</p>
  
  <p>I'm familiar with using e.g. bicarb to raise pH in savoury cooking--for caramelizing onions, that sort of thing. But I'm concerned about the flavour effects on an alcoholic drink. Are there any edible ways to raise pH that are flavourless, or would be easily masked by a cocktail?</p>
  
  <p>If there aren't, would an Alka-Seltzer tablet provide the right pH reaction? I'm not a chemistry person at all so I'm not sure if the acid-base reaction would provide colour change as well as the bubbles.</p>
  
  <p>TLDR what I want to do is dye a spirit with butterfly pea blossom, add acid to turn it pink, then at the moment of service add (ideally flavourless) ____________ to turn it purple/blue again.</p>
  
  <p>Thanks in advance, all!</p>
  
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2019-07-30T01:18:08.780Z
Comments.Text: Answered over in Cooking, apparently what I want is calcium hydroxide.
Comments.UserDisplayName: Sebastien
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2019-07-30T14:08:57.443Z
Comments.Text: Cross posting is discouraged across SE and should be avoided. That said, you've already posted on here and it is an interesting question. Maybe add your comment as an answer below, link to the post of Cooking and then accept your own answer so people don't click on the post thinking it still needs answering
Comments.UserDisplayName: Gamora
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2019-07-31T01:02:17.080Z
Comments.Text: Related: [How to add alkaline to a drink?](https://cooking.stackexchange.com/questions/100441/how-to-add-alkaline-to-a-drink)
Comments.UserDisplayName: Ken Graham
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2019-07-31T01:52:59.513Z
Comments.Text: Try using simple sugar, sugar water or syrup. It should work.
Comments.UserDisplayName: Ken Graham
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2020-03-08T18:49:27.200Z
Comments.Text: I'm closing this question because it has an answer on [Cooking.SE](https://cooking.stackexchange.com/questions/100441/how-to-add-alkaline-to-a-drink).
Comments.UserDisplayName: Xander
Tags: <cocktails><mixers>
Title: How to increase pH in a cocktail?
UserDisplayName: Sebastien
ThreadText: # How to increase pH in a cocktail?
  
  (Asked by: username_0 on 2019-07-29)
  
  I've recently become fascinated by the use of butterfly pea blossoms to add colour to alcoholic drinks. (Yes, I've been watching How To Drink on YouTube). It acts as a natural pH indicator--add lemon juice to blossom-infused gin, and it'll go from purplish-blue to pink.
  
  The thing is, for Reasons, I want to do the reverse! I'd like to make a slightly acidic beverage, then raise the pH, so it turns purple in the glass.
  
  I'm familiar with using e.g. bicarb to raise pH in savoury cooking--for caramelizing onions, that sort of thing. But I'm concerned about the flavour effects on an alcoholic drink. Are there any edible ways to raise pH that are flavourless, or would be easily masked by a cocktail?
  
  If there aren't, would an Alka-Seltzer tablet provide the right pH reaction? I'm not a chemistry person at all so I'm not sure if the acid-base reaction would provide colour change as well as the bubbles.
  
  TLDR what I want to do is dye a spirit with butterfly pea blossom, add acid to turn it pink, then at the moment of service add (ideally flavourless) \_\_\_\_\_\_\_\_\_\_\_\_ to turn it purple/blue again.
  
  Thanks in advance, all!
  
  **Tags:** cocktails, mixers
  
  > **Comments:**
  > **username_0**: Answered over in Cooking, apparently what I want is calcium hydroxide.  
  > **username_1**: Cross posting is discouraged across SE and should be avoided. That said, you've already posted on here and it is an interesting question. Maybe add your comment as an answer below, link to the post of Cooking and then accept your own answer so people don't click on the post thinking it still needs answering  
  > **username_2**: Related: [How to add alkaline to a drink?](https://cooking.stackexchange.com/questions/100441/how-to-add-alkaline-to-a-drink)  
  > **username_2**: Try using simple sugar, sugar water or syrup. It should work.  
  > **username_3**: I'm closing this question because it has an answer on [Cooking.SE](https://cooking.stackexchange.com/questions/100441/how-to-add-alkaline-to-a-drink).  
  
  ---
  
  ## 0 answers
  
  