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Basil Yubari1 drink Meaghan Hughes / Copper Wok, Edgartown, MA; Flavor Your Way 2014 Contest |
| • | 3 oz. Hana White Peach Sake |
| • | 1 1/2 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed |
| • | 1 oz. fresh cantaloupe puree |
| • | 1 torn basil leaf |
| • | 2 small dashes cayenne pepper |
| • | 1 small pinch cinnamon |
| • | 1 basil ice sphere |
| • | Lemon twist (garnish) |
| Method: | |
| Combine all liquid ingredients in a shaker. Tear the fresh basil leaf into several smaller pieces and add to shaker. Add the cinnamon and cayenne. Carefully remove the basil ice sphere from the mold and place in a chilled martini glass. Shake the other ingredients over ice. Double strain into the martini glass, taking care not to pour it over the ice sphere (to keep it from losing its shape). Garnish with lemon twist and enjoy! | |
| Method for the Fresh Cantaloupe Puree: | |
| Cut and open cantaloupe and remove seeds. Cut off exterior rind and cut the flesh into small chunks. Blend until very smooth. Do not strain. | |
| Method for the Basil Ice Sphere: | |
| Carefully fold several large fresh basil leaves into a spherical cocktail ice mold. Fill with water so that the leaves float freely. Freeze until solid. | |