 | La Ciénaga1 drink Eric Estrada of Leo's Lobby Bar |
| • | 1 1/2 oz. St. George Terroir Gin |
| • | 1/4 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1/4 oz. The Perfect Purée Sweet Hibiscus, thawed |
| • | 1/2 oz. chai simple syrup |
| • | 1/2 oz. Perricone farms lemon juice |
| • | 2 dashes of Nielsen Massey vanilla extract |
| • | 3/4 oz. aquafaba (chickpea brine) |
| Method: | |
| For the chai simple syrup, steep 5 bags of Teavanna Chai Tea in 3 cups of water for 5 minutes at 210 F. Add 2 cups of white sugar and whisk until dissolved and let simmer for 5 minutes with an occasional stir. Combine and shake all ingredients after chai tea syrup has cooled and pour into glass. Garnish with organic goji berries. | |