 | Imperial Thai Basil Tea1 drink Caterina Miltenberger |
| • | 1 oz. Voli Vodka Light | ||
| • | 1 oz. Sho Chiku Bai Extra Dry | ||
| • | 1/2 oz. Dekuyper Melon liqueur | ||
| • | 1/4 oz. Captain Morgan White Rum | ||
| • | 1/4 oz. New Amsterdam Gin | ||
| • | 1/4 oz. Combier Triple Sec | ||
| • | 2 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed | ||
| • | 1 basil leaf chiffonade | ||
| • | Lime wedge mint bouget (garnish) | Method: | |
| 1. | Add all ingredients in a mixing glass with ice. Shake and strain into a tall glass. | ||