 | Thai Basil Taj Mahal1 punch bowl Manny Hinojosa |
| • | 750 ml FEW American Gin |
| • | 64 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed |
| • | 45 oz. The Perfect Purée Mango Puree, thawed |
| • | 3 cans ginger ale |
| Method: | |
| 1. | Combine ingredients into a punch bowl. Serve over the rocks with a squeeze of lemon and a basil leave garnish (optional). |