Shaken and strained into a large coupe. Garnish with a dehydrated lime wheel soaked in Angostura Bitters.
* How to Make Blood Orange Vanilla Mint Puree:
• 1 container Boiron Blood Orange Puree (34 oz.)
• 39 grams Mint (stems and leaves)
• 1 tsp Vanilla Extract
• 30 oz White Sugar
Combine all the ingredients except the mint in a pot.
Bring to a light simmer, stirring to incorporate everything.
Then add the mint and cook for 5 minutes, then remove the pot from the heat and strain through a chinois to remove the mint.
Label and date a container, then place in your fridge. Use within a week.