Sponsored by Moet Hennessy & Martignetti Companies
BOSTON - Big Night Beverage Director Jennifer Ramos joins Host Rachel Holt behind the bar at Mystique Encore Boston Harbor for a lesson on how to make a creative cocktail with a clever concept.
• 1.5 oz. Belvedere Lemon and Basil
• .5 oz. St Germain
• .5 oz. Lime Agave
• .5 oz. Thai Basil & Black Pepper Puree
• 5 Thai basil leaves muddled with a lemon and lime
Directions: Build in shaker over ice. Shake and strain into martini glass. Top with Yuzu Foam.
Garnish: Thai Basil/Premium Flower
• 2.5 ounces Yuzu Puree
• 2 sheets gelatin softened
• 5 egg whites
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