Thai Me Up, Ginger Thai Me Up, Ginger 1 drink Christopher Barragan- Fleming's Prime Steakhouse- Canoga Park, CA • 2 oz. Hendrick’s Gin • 1 oz. The Perfect Purée Ginger Puree, thawed • 1 oz. The Perfect Purée Thai Basil & Black Pepper Blend, thawed • 3 thai basil leaves (muddle) • 12 mint leaves (muddle) • 4 Persian Cucumber (muddle) • 3/4 oz. fresh lime juice • soda water (to top) • mint sprig (garnish) • thai basil sprig (garnish) Method: 1. Begin by muddling a dozen mint leaves, 3 Thai Basil leaves and 4 Persian Cucumbers. Add Ginger Puree, Thai Basil & Black Pepper blend, fresh lime juice and Hendricks Gin. Shake ingredients and strain into a tall highball glass over new ice. Top with a splash of soda water and garnish with a sprig of mint and Thai Basil.