Passion Fruit Mule

Photography By Jennifer L. Rubenstein | July 19, 2016

Ingredients

1 1/2 cup Hotel Tango orangecello
1/2 cup Hotel Tango gin
1/2 cup lime juice
1/2 cup passion fruit purée
1/2 cup basil simple syrup
3 to 4 muddled basil leaves
Topped with ginger beer
Lime wheel and edible orchid flower garnish

Instructions

In the bottom of a small tin muddle 3 to 4 medium to large basil leaves until well bruised but not destroyed. Pour into tin gin, orangecello, lime juice, passion fruit puree, and basil simple add ice and shake vigorously. Strain into glass and top with ginger beer. Add garnish.

Created by Ethan Rodgers, Hotel Tango Whiskey