Thai Me Up, Ginger

1 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)
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.