Big Sur

1 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)
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.