 |
The Devaraja1 drink Chris Chamberlain, Elixir Craft Cocktails, Mountville, PA |
| • | 1 3/4 oz. Bombay Sapphire East |
| • | 1 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed |
| • | 1/2 oz. lemongrass syrup |
| • | 1 oz. fresh pressed lemon juice |
| • | egg white |
| • | carbonated coconut water |
| • | lemon wheel (garnish) |
| • | basil (garnish) |
| • | cracked pepper (garnish) |
| Method: | |
| 1. | Add above ingredients (except coconut water) to a shaker tin. Dry shake to build egg white foam. Add ice to shaker and shake vigorously. Strain mixture into a Collins glass filled with block ice. Next, add Coconut Water into a Soda Siphon and double charge in order to carbonate. Top the cocktail with the carbonated coconut water. Garnish with a lemon wheel and basil leaf. Then add a sprinkle of cracked pepper and serve. |
