 | Leaving the Nest1 drink Caitlyn Hallman of Bird & The Bottle |
| • | 1 1/2 oz. Griffo Barreled Gin (Chardonnay) |
| • | 1 oz. The Perfect Purée Coconut Puree, thawed (thin with half and half) |
| • | 1/2 oz. Pho Spice infused Campari |
| • | 2 oz. Thai Iced Tea infused with Madagascar vanilla bean |
| • | 3/4 oz. Burly Black Lime Bay Leaf Shrub |
| • | 5 drops Housemade Galangal (Thai Ginger) Turmeric Bitters |
| • | 1 dash Angostura Bitters |
| Method: | |
| Combine all ingredients except the Coconut Puree into a shaker. Shake and double strain into a Collins glass, top with fresh ice and float the coconut purée. Garnish with a mint sprig and star anise. | |
| Ingredients for the Pho Spiced Campari: | |
| • | 1 cup Campari |
| • | 1 packet Pho Spices |
| Method for the Pho Spiced Campari: | |
| Add ingredients to pot on low heat for about 10-15 minutes or until Campari comes to a simmer. Remove from heat and let infused with the pho spices. | |
| Ingredients for the Thai Iced Tea: | |
| • | 4 cups water |
| • | 1/2 cup (loose) Thai tea leaves |
| • | 1 cup sugar |
| • | 2 Madagascar vanilla beans |
| Method for the Thai Iced Tea: | |
| Add ingredients to pot on medium heat for about 10 min or until the mixture is simmering. Remove from heat and let cool. Double strain after tea has cooled. Store in refrigerator for up to 7 days. | |