 | Taj Mahal1 drink Manny Hinojosa |
| • | 1 oz. Bombay Sapphire |
| • | 1 oz. The Perfect Purée Mango Puree, thawed |
| • | 1/8 oz. The Perfect Purée Ginger Puree, thawed |
| • | 12 coriander seeds toasted (for muddle) |
| • | 3 fresh basil leaves |
| • | 3/4 oz. simple syrup |
| • | 3/4 oz. fresh lemon juice |
| Method: | |
| 1. | In mixing glass, combine all ingredients and muddle. Add ice and shake in a Boston Shaker. Double strain and pour into a Collins glass with ice. Garnish with a fresh sprig of basil. Serve. |