Mexican Samurai

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Makes 1 cocktail

2 ounces (really good quality) Anejo Tequila
½ ounce Domaine de Canton Ginger Liquor
1 ounce Ginger, Mango & Chili Syrup*
Juice of 1 Lime
Sake (ice cold and preferable a floral dry type)
Chili Pepper Cilantro – Lime Garnish*

In a shaker filled with ice, combine the tequila, ginger liquor, syrup and the lime juice and shake vigorously.  Strain into a coupe or martini style glass and top with a float of Sake.  Garnish with a lime wheel float and a chili pepper slice.


* Ginger, Mango & Chili Syrup – In a saucepan combine the pulp of two mangoes, 1 cup of water and 1 tablespoon chopped (superfine) ginger.  Bring to a boil, then reduce heat and simmer for about 10 minutes.  Add ½ cup coconut nectar and stir super well.  (Add more or less coconut nectar according to sweet preference) Take of the heat and cool.  Strain and chill liquid.  (Makes about 1 ½ cups of syrup)

*Chile Pepper Lime Garnish-in a tiny bowl combine the juice of half a lime, 1 tablespoon coconut nectar and ½ tablespoon cilantro, chopped super fine and mix well.  Place 3-4 thin lime wheels and 1 Serrano chili pepper sliced thin in the mixture, coating well and let stand  (chill) for about an hour before using.

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