 | Thai Basil-Black Pepper Fizz1 drink Mark Marlar, Executive Chef, The Oceanaire Seafood Room, Indianapolis, Indiana |
| • | 3 oz. Pyrat Rum |
| • | 1 1/2 oz. The Perfect Purée Thai Basil & Black Pepper, thawed |
| • | 1 egg white |
| • | cracked black pepper (garnish) |
| • | 1 basil leaf (garnish) |
| Method: | |
| 1. | Combine ingredients and dry shake. Add ice and shake vigorously. Strain into glass. Garnish with fresh cracked black pepper and Thai basil leaf. |