 | Spicy Thai Coconut Colada1 drink Manny Hinojosa |
| • | 1 1/4 oz. Sauza Blue Tequila |
| • | 1 oz. The Perfect Purée Coconut Puree, thawed |
| • | 1/2 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed |
| • | 2 Thai basil leaves |
| • | 1 jalapeño chile |
| • | 1 slice of orange |
| • | 1/2 oz. fresh lime juice |
| Method: | |
| 1. | In a mixing glass muddle jalapeño, Thai Basil & Black Pepper, add the rest of the ingredients, ice, shake and serve over the rocks. |