 | Thai Me Up, Ginger1 drink Christopher Barragan- Fleming's Prime Steakhouse- Canoga Park, CA |
| • | 2 oz. Hendrick’s Gin |
| • | 1 oz. The Perfect Purée Ginger Puree, thawed |
| • | 1 oz. The Perfect Purée Thai Basil & Black Pepper Blend, thawed |
| • | 3 thai basil leaves (muddle) |
| • | 12 mint leaves (muddle) |
| • | 4 Persian Cucumber (muddle) |
| • | 3/4 oz. fresh lime juice |
| • | soda water (to top) |
| • | mint sprig (garnish) |
| • | thai basil sprig (garnish) |
| Method: | |
| 1. | Begin by muddling a dozen mint leaves, 3 Thai Basil leaves and 4 Persian Cucumbers. Add Ginger Puree, Thai Basil & Black Pepper blend, fresh lime juice and Hendricks Gin. Shake ingredients and strain into a tall highball glass over new ice. Top with a splash of soda water and garnish with a sprig of mint and Thai Basil. |