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Thai Juan On1 drink Tony DeMaria, Jackson’s Bar & Oven - 2nd place, Wine Country Cocktail Competition 2011 |
| • | 1 1/2 oz. Charbay Tequila Blanco |
| • | 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1/2 oz. Clement Creole Shrubb (white and aged rum based orange liqueur) |
| • | 1/2 oz. habanero and Thai chile infused honey mixture |
| • | 1 whole lemon for fresh lemon juice |
| • | fresh basil for garnish |
| • | chile caramelized pineapple for garnish |
| • | soda water |
| Method: | |
| 1. | Habanero and Thai chile infused honey mixture: Add habaneros and Thai chiles to small amount of simple syrup. Add honey until desired consistency. |
| 2. | Chile caramelized pineapple for garnish: Grind red and green chile and mix with sugar. Add to fresh pineapple and caramelize. |
| 3. | Combine all ingredients except soda and garnish into a mixing glass with ice. Shake in a Boston Shaker and pour over fresh ice. Add a splash of soda water. Garnish with chille caramelized pineapple and a basil leaf on a bamboo knot pick. |
