June 5, 2015 at 1:10 am


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Recipe by Tina Ross


1 1/2 oz. Coconut Oil Fat-Washed VEEV

1/2 oz. Fresh Lemon Juice

1/2 oz. Giffard Pamplemousse Rose Liqueur (Grapefruit-Rose Liqueur)

1/4 oz. Simple Syrup

6 Thai Basil Leaves

Combine ingredients in shaker and lightly muddle basil. Shake and double strain over ice. Add .5 oz of soda water. Garnish with Thai Basil Flower.


Directions for Coconut Oil Fat-Washed VEEV:

Prepare infusion the night before use. Combine one 750ml bottle of VEEV with one 14 oz. jar of melted unrefined coconut oil. Stir ingredients together in a shallow pan for 30-60 seconds. Place pan in a freezer overnight. As the liquid chills, the coconut oil will separate from the VEEV, allowing for easy removal of the solid layer of coconut oil. Remove the coconut oil the next morning and allow liquid to reach room temperature before serving.

Directions for Simple Syrup:

Combine (by equal weight) water to sugar.


Thai Basil Spring (with Flower if Possible)


Rocks Glass


This cocktail is inspired by the neighborhood surrounding Harvard & Stone, known as “Thai Town”. I love visiting the local markets and exploring odd ingredients to use in the cocktails that I create. Drawing from the acai flavor of VEEV, I aimed to add some roundness by incorporating the coconut oil, and I also accented the fruit-forward flavor with the addition of grapefruit and rose. Thai basil is a sweeter basil that adds a slight earthiness, spice and warmth to the juicy cocktail. The addition of soda water adds an effervescence and lightness that lets the flavors really dance. I believe it’s important to understand the flavors you are working with by creating a recipe where each flavor works together in harmony but also stands out on its own. Finding inspiration from your surroundings, lifestyle, or particular tastes allows you to fully explore creating a recipe with passion.

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