Mixologist Mike Yen of Nine-Ten—La Jolla, CA
Adapted by StarChefs.com
1 tablespoon Perfect Puree Cactus Prickly Pear
4 4-inch stalks lemongrass
½ ounce fresh lemon juice
2 ounces Veev Açai Spirit
1 ounce Champagne
In a shaker, muddle 12 blueberries, prickly pear puree, and 3 lemon grass stalks. Add lemon juice, Veev, and ice. Shake and strain into a chilled martini glass. Top with Champagne. Create a slit in the center of the remaining lemongrass stalk and place 2 blueberries inside. Garnish with lemongrass stalk..
1 - If unavailable, substitute ¾ ounces Monin Dessert Pear syrup.