Refresher Course featuring Rhum Clément
Mixologist Somer Perez of Bar 44 at The Royalton – New York, NY
Adapted by StarChefs.com
June 2009
Yield: 1 Serving
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INGREDIENTS
1½ ounces sweet ginger Perfect Puree
2 ounces lemon zest Perfect Puree
¾ ounce lemon verbena simple syrup
¾ ounce fresh lemon juice
2 ounces Rhum Clément Premiere Canne
METHOD
In a Vita-Mix® BarBoss® Advance blend the purees with the lemon verbena simple syrup and the lemon juice. Pulse on 2 for about 10 seconds. Add mixture to a mixing glass with the Rhum Clement. Shake and strain into a rocks glass filled with ice.
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