La Ciénaga

1 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)
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.