 | Rye-Thai on Time1 drink Kat Valentina / Owner & Mixologist, Moverz N Shakers, Marin, CA |
| • | 1 1/2 oz. rye whiskey |
| • | 3/4 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed |
| • | 1/2 oz. blackberry basil simple syrup |
| • | 1 fresh-squeezed lime |
| • | Nasturtium flower for garnish |
| • | Tri-color pepper and applewood smoked sea salt |
| Method: | |
| 1. | Measure Thai Basil & Black Pepper blend, rye, simple syrup, and lime juice into a mixing tin. Add ice and shake vigorously. Double strain into a coupe glass. Top with 2 grinds of tri-color pepper and a hearty dash of smoked sea salt. Float a fresh nasturtium for garnish and know that your cocktail is Rye-Thai on Time. |