A Winning Cocktail – Poi Dog

cocktail

Recipe by Ross Steidel Photography by Jessica Pearl

This year’s winner of the ULTIMATE OCEAN COCKTAIL CONTEST was Ross Steidel of Perfect Pour Maui. His cocktail will be featured on the menus of the Sheraton Maui Resort & Spa for the next year. You can visit the resort, or make one at home.

Makes 1 drink

11⁄2 oz. Ocean Organic Vodka
3⁄4 oz. Thai basil and black peppercorn syrup*
3⁄4 oz. yuzu citrus (1⁄4 oz. yuzu juice and 1⁄2 oz. lemon juice) 21⁄2 oz. fresh-squeezed pomelo or grapefruit juice kosher salt and black pepper rim

THAI BASIL & BLACK PEPPERCORN SYRUP

In a saucepan, roast 1 Tbs. whole black peppercorns + 1⁄2 Tbs. cracked peppercorns over high heat for 6 minutes (until aromatic). Add 1C. water + 1C. sugar. Stir, bring to a boil, let cool.
Add 7 stems of Thai basil, rest overnight. Strain syrup to remove peppercorns and basil.

Rim half of Collins glass with salt and pepper.
In a mixing tin, combine all ingredients and shake for 10 seconds.

Strain over fresh ice into Collins glass. Garnish with one sprig of Thai basil and enjoy!