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Prime Viridian1 drink Jayce McConnell, Edmund's Oast; Photo: Miguel Buencamino |
| Cocktail: | |
| • | 1 oz. Plantation 3 Star Rum |
| • | 1 oz. Flor del Desierto Sotol |
| • | 3/4 oz. Velvet Falernum |
| • | 1/2 oz. lime juice |
| Ginger mixture: | |
| • | 1 part The Perfect Purée Ginger Puree, thawed |
| • | 1 part water |
| Ginger mixture method: | |
| Combine and let steep for one hour, strain through fine mesh strainer. | |
| Ice: | |
| • | 3/4 cup The Perfect Purée Ginger Puree mixture |
| • | 1 qt fresh pineapple juice |
| • | 2 cup water |
| • | 1 cup poblano pepper juice |
| • | 1 cup lime juice |
| • | 1 cup mint leaves |
| • | 1 cup keffir lime leaves |
| • | 1/2 cup grated jaggery |
| Ice method: | |
| Combine everything and steep leaves overnight. Strain, then freeze overnight. | |
| Cocktail method: | |
| To order, whip cocktail in a shaker with 2 large ice cubes until just chilled, then double strain over ice. Garnish with lime twist. | |