 | The #21 drink Jonathan Pogash, The Cocktail Guru |
| • | 2 oz. Temple Bar Irish Whiskey |
| • | 3/4 oz. The Perfect Purée Blackberry Puree, thawed |
| • | 1/2 oz. The Perfect Purée Coconut Puree, thawed |
| • | 3/4 oz. POM juice |
| • | 1/2 oz. fresh lime juice |
| • | 1/4 oz. almond syrup |
| • | 2 dashes Chinese bitters |
| Method: | |
| Shake well with ice and strain over ice into highball glass. Garnish with a edible flower. | |