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Killing Me Softly

1 drink

Lauren Surman (IG: @laurenbartends), Delray Beach, FL; Photo by Lauren Surman

    • 2 oz. pineapple basil cucumber infused gin (or infused gin of your choice)
    • 1/2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed
    • 3/4 oz. fresh lemon juice
    • 1 egg white
    • 1/2 oz. agave syrup
    • 2 cucumber wheels
    • Handful of basil
    • Dehydrated Pineapple
Method for the Dehydrated Pineapple:
To dehydrate at home, slice thin slices of very ripe pineapple to bake in oven at 175F for 8 hours, flipping every 2 hours. Let cool and stain the center with a blackberry. You can store these in an airtight container for 2 weeks.
Method for the cocktail:
Muddle cucumber wheels and a handful of basil in shaker tin. Add in egg white and dry shake for 2 minutes. Add gin, Yuzu Luxe Sour blend, lemon juice, agave syrup and ice and shake vigorously. Double strain into chilled coupe and garnish with dehydrated pineapple flower.
Infused Gin:
Gin is infused in ice drip coffee maker aka a “Heisenberg”. Gin of choice goes in the top and ingredients you want to infuse with goes in the middle. Let gin slowly drip to create your infusion. This process can take approximately 12-48 hours depending on the exact process used.