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Big Sur1 drink Tiffany Louise of FourFox Hospitality |
| • | 2 oz. St. George Terroir Gin |
| • | 2 oz. Prosecco Apritz Strega |
| • | 10ml or 2 barspoons of The Perfect Purée Pink Guava Puree, thawed |
| • | 20ml or 4 barspoons of The Perfect Purée Thai Basil & Black Pepper blend, thawed |
| • | 2 dashes of Angostura Bitters |
| • | 1/2 freshly pressed lime juice |
| • | 5 Thai basil leaves (1 1/2 in. – 2 in. leaves) |
| Method: | |
| Combine Pink Guava Puree with Thai Basil & Black Pepper blend. In a small tin, combine freshly pressed lime juice, The Perfect Purée mixture, St. George Terroir Gin and Angostura Bitters. In a large tin, add 5 thai basil leaves and fill completely with ice. Combine, close, and seal the tins. Hard shake until the outsides are frosty (approximately 30 seconds). Fine strain into a high-stemmed 6 oz. Nick & Nora glass and top off with prosecco Apritz Strega with an atomizer over the top. Garnish with Thai basil leaf. | |
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