A trend quickly becoming a must on cocktail menus is adding “Instagram-worthy” flair to the common cocktail. These attention-getting drinks shine on an IG feed, begging the viewer to take that next step: to find out where and from whom to acquire said cocktail.

If you’re in the mood to get a little fancy and impress your friends, try some of these techniques to bring the drama, with fire and ice.

THE BUTTERFLY pea flower creates color change in your cocktail. The flowers themselves are dried and steeped or infused to make a “tea.” When the pH balance is changed by the addition of acid or citrus, its color changes from royal indigo to mauve.

To bring the effect home, purchase dried butterfly pea flowers ($9-$14, amazon.com), brew your own tea or even make a sugar syrup; or purchase a ready-made extract ($10, wildhibiscus.com).

A fun application: Freeze the tea or water mixed with the extract into a large ice cube. A cocktail poured over the ice starts out blue, then changes gradually to a mauve glow as the ice melts. Use this type of ice with a cocktail that doesn’t have a lot of its own color.

AZZURO

By Chandra Lucariello

• 1/2 ounce lemon juice
• 1/2 ounce simple syrup (1 part sugar dissolved in 1 part water)
• 1/2 ounce floral liqueur (like St-Germain Elderflower or Italicus Rosolio di Bergamotto
• 1 ounce vodka (like Grey Goose or Absolut Elyx)
• 2 ounces Champagne or dry sparkling wine (like Perrier-Jouet, Feuillatte or Chandon Brut)
• Garnish: Edible flowers floating on top

Combine juice, syrup and liquors in glass with ice. Shake and strain over a butterfly pea ice cube. Float sparkling wine on top.

To make the ice cube: Fill ice mold with water, add 1 eyedropper of B’lure butterfly pea flower extract. Freeze.

WHAT IS better than a hand-crafted, beautifully stirred Manhattan made with premium spirits? One that has the essence of freshly burned kiawe, of course.

Here is an easy way to smoke-treat a glass at home: Arrange wood chips on a heatproof plate (or go a step further and use an herb such as rosemary, or spices like star anise, cinnamon and cloves).

Use a butane torch to set fire to the ingredients, then cover them with your glass. The fire will go out and the glass will fill with smoke.

SMOKED MANHATTAN

By Chandra Lucariello

• 2 ounces bourbon or rye (like Maker’s Mark or High West Double Rye)
• 1 ounce rosso vermouth (like Alessio Vermouth di Torino or Cocchi Vermouth di Torino)
• Fresh rosemary sprig, for garnish
• Luxardo cherries, for garnish

Combine ingredients in mixing glass with ice. Stir and strain over large ice cube into smoked glass.

Use rosemary sprig with Luxardo cherries speared on stem for garnish.

IF YOU can’t wait to play with fire for the New Year, a flaming cocktail might quell your cravings, at least for a while.

Here is an example of a tiki-bar method using fire as a garnish: Squeeze the juice from a lime half, douse an unseasoned crouton in pure lemon oil (see note) and put the crouton inside the lime shell. Place it on top of your cocktail and light it.

The crouton works as a wick and provides a nice little fire for at least a minute.

FLAMING ‘44

By Chandra Lucariello

• 3/4 ounce fresh lime juice (squeeze juice from lime half and reserve lime shell to make torch)
• 1/2 ounce orgeat syrup (like Liquid Alchemist or BG Reynolds)
• 1/2 ounce high-quality orange curacao (like Peirre Ferrand Dry)
• 1 ounce agricole rum (like Ko Hana Kea)
• 1 ounce aged rum (like Appleton Estate 12-year, or Santa Teresa 1796)
• Garnish: 2-3 mint sprigs and your lime-shell torch

Combine ingredients with ice in cocktail shaker. Shake and strain over ice into bucket glass.

>> Note: Find food-grade lemon oil at Whole Foods Market or Down to Earth or order online from DoTerra.

BEAUTIFUL ICE

Crystal-clear ice cubes, perhaps with edible flowers or herbs suspended within, are becoming a focal point in craft cocktails. To make them yourself requires an understanding of directional freezing, a method that isolates the impurities that cause cloudiness.

To do this at home, fill an insulated cooler with water (tap is fine) and place it in the freezer with the lid open. You’ll get a large cube of ice, the bottom quarter of which will be cloudy; use an ice pick and saw to break the cube into smaller pieces, discarding the murky area.

You also could buy a machine called a Clinebell, typically used by ice sculptors, but this will put you in the hole at least $5,000.

A better solution: On the Rock Hawaii (Iwilei, 356-8752, ontherockhawaii.com) and Ice Cubed Hawaii (email icecubedhawaii@gmail.com) will sell you picture-perfect cubes. You can even order ice with objects suspended inside. .

Chandra Lucariello is director of mixology for Southern Wine & Spirits. Ingredient note: The liquors and liqueurs used in these recipes are widely available from Oahu liquor stores and some supermarkets.