Thai Basil & Pepper

Thai Basil & Black Pepper

Tantalize and delight with Thai basil and black pepper notes. This blend is a passport for the palate, a ready to use culinary bar profile for the most discerning bar chef. Creating exotic and destination cocktails was never easier. This versatile blend pairs well with gin, vodka, tequila and more.

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Featured Recipe

The Devaraja

Yield: 1 drink
Source: 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)

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.

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