• Glass – small coupe (or any glass with 4.5 ounce capacity) • Method – muddle; shake & fine-strain • Garnish – thyme sprig • 4 large basil leaves • .5 oz. bar syrup • Muddle lightly • .5 oz. fresh lime juice • 1.5 oz. organic gin or vodka
Instructions: lightly muddle the basil leaves with bar syrup in the bottom of an empty mixing glass. Add lime juice and vodka. Add ice last. Cap the mixing glass with a shaker tin and shake hard for 10 seconds. Strain through a small, fine mesh strainer (helps catch those little pieces of basil and ice chips) into your cocktail glass. Garnish with a lime wheel.
• Riedel “o” glass • 12 drops of PLDFC house-made thai chili tincture • 1 oz. Mezcal • 1 1/2 oz. Cocchi Americano • .1/2 oz. Lime Juice • 1/2 oz. honey syrup (orange blossom, 2:1) • 1 1/4 oz. fresh grapefruit Juice • Top with 1 oz. of club soda • Sprinkle with black sea salt
Directions: Add chili tincture, mezcal, Cocchi Americano, Lime Juice, Honey Syrup and shake & strain. Top with 1 oz of club soda. Garnish with 2 thin grapefruit wheels and thai peppers. Sprinkle with black sea salt.
House-Made Thai Chili Tincture
In a clean, 8 ounce jar tightly pack fresh, de-stemmed Thai Chili Peppers. Cover completely with Wray & Nephew Overproof Rum. Seal with lid and store at room-temp for 2 weeks. Strain through a fine mesh strainer. Store in a clean jar (or transfer to eye-dropper bottles).