 | Vanilla-Blackberry Mojito1 drink Bobby Bognar of Restaurant at the Getty Center |
| • | 2 oz. Charbay Tahitian Vanilla Bean Rum |
| • | 1/2 oz. The Perfect Purée Blackberry Puree, thawed |
| • | 2 large blackberries |
| • | 8 mint leaves |
| • | 1/2 oz. simple syrup |
| • | 1/2 oz. large lime |
| Method: | |
| 1. | Add all ingredients into a mixing glass and muddle. Add ingredients into Boston Shaker with ice. Shake and strain into Collins glass. Garnish with mint sprig. Serve. |