Killing Me Softly 1 drink Lauren Surman (IG: @laurenbartends), Delray Beach, FL; Photo by Lauren Surman

Ingredients for Killing Me Softly Cocktail:

•  2 oz. Pineapple basil cucumber-infused Gin (or infused gin of your choice)
• ½ oz. The Perfect Purée Yuzu Luxe Sour blend, thawed
• ¾ oz. fresh lemon juice
• 1 egg white
• ½ oz. agave syrup
• 2 cucumber wheels
• Handful of basil
• Dehydrated Pineapple

Method for Killing Me Softly Cocktail:

1. Muddle cucumber wheels and a handful of basil in a shaker tin. Add in egg white and dry shake for 2 minutes.
2. Add Gin, Yuzu Luxe Sour blend, lemon juice, agave syrup, and ice. Shake vigorously.
3. Double strain into a chilled coupe and garnish with dehydrated pineapple flower.

Infused Gin:

1. Gin is infused in an ice drip coffee maker, aka a “Heisenberg.” Place your Gin of choice at the top. The ingredients you want to infuse will go in the middle.
2. Let the Gin slowly drip to create your infusion.
3. This process can take approximately 12-48 hours, depending on the exact process used.

Method for the Dehydrated Pineapple:

1. To dehydrate at home, slice thin slices of very ripe pineapple to bake in the oven at 175° for 8 hours, flipping every 2 hours. Let cool, then stain the center with a blackberry. You can store these in an airtight container for 2 weeks.