 | BVI Elixer1 drink Students of the Institute of Culinary Education Cocktail Lab with Jonathan Pogash |
| • | 2 oz. Plantation Pineapple Rum |
| • | 2 oz. The Perfect Purée Blood Orange Concentrate, thawed |
| • | 4 oz. fresh pink grapefruit juice |
| • | 8 mint leaves |
| • | mint sprig (garnish) |
| • | 1 cup of ice |
Method: | |
| 1. | Muddle mint leaves, then add remaining ingredients with ice and shake well. Strain over ice into a highball glass. |