 | Oaxaca Rickshaw1 drink Peter Vestinos- The Winchester- Chicago, IL |
| • | 1 1/2 oz. Pierde Almas La Puritita Verda Mezcal |
| • | 1 oz. Coconut Drinking Water |
| • | 1 oz. Green Tea |
| • | 1/2 oz. fresh lime juice |
| • | 1/2 oz. simple syrup |
| • | 1 1/2 oz. soda water |
| • | 1 dash Bitter Truth Lemon Bitters |
| • | 2 Thai Basil Leaves (garnish) |
| • | grated nutmeg (garnish) |
| Method: | |
| 1. | Add all ingredients except for soda to a cocktail shaker. Shake with Ice and strain into a Collins glass. Add 1.5 oz Soda Water. Fill with Ice. Add Sprig Thai Basil Leaves. Grate a bit of nutmeg. |
| Coconut Drinking Water: | |
| • | 1 qt The Perfect Purée Coconut Puree, thawed |
| • | 1 qt. coconut vinegar |
| • | 1 qt. organic sugar cane |
| • | 2 cups water (depending on how concentrated puree is) |
| • | 2 tsp. salt |
| • | 1 tsp. citric acid |
| Method: | |
| 1. | Stir to dissolve (may take some time) |
| Green Tea: | |
| • | 2 tbsp. green tea |
| • | 2 cups hot water |
| Method: | |
| 1. | Add 2 tbsp. Green Tea to 2 cups hot water, seep 10 minutes and strain |