 | Thai Basil & Oroblanco Martini1 drink Chef Robert Lia, The Villa, Woodland Hills, California |
| • | 50 ml. Hendricks Gin |
| • | 1 tbsp. The Perfect Purée Thai Basil & Black Pepper, thawed |
| • | 1/2 tsp. basil oil* |
| • | 2 segments Oroblanco, pulp reserved, either julienned, microplaned or zested for garnish |
| Method: | |
| 1. | Add the first four ingredients into a shaker filled with 2/3 ice. Muddle this with the intent of breaking the fruit, not forcefully, to bruise the gin. Stir well, then strain into a chilled cocktail glass. Garnish with reserved Oroblanco zest. |
| *Basil Oil: | |
| • | 2 lb. basil, leaves only |
| • | heavily salted boiling water |
| • | 2 cups grapeseed oil |
| Method: | |
| 1. | Blanch basil, shock in an ice bath and then ring water out. Freeze basil, preferably overnight. In a blender, add basil and oil. Blend thoroughly. Steep overnight, stirring occasionally. Strain with cheesecloth then keep chilled. |
| 2. | For nuclear green basil oil, use frozen basil, frozen oil, frozen blender and stir frequently while steeping the blended basil. Let steep for one to two days, then strain through cheesecloth. |