Skinny Legs and All

Adapted by StarChefs.com
July 2012

INGREDIENTS:

1 part mint-tarragon-infused dry gin
1 part dry vermouth
1 part jasmine tea
¾ part fresh lime juice
1 part oleo saccharum
1 part Perrier rosé
blueberries
cucumber
mint

METHOD:

To Assemble and Serve:
Combine the gin, vermouth, tea, lime juice, olea saccharum, and rosé into a punch bowl. Serve into a rocks glass and garnish with blueberries, cucumber, and mint.