Cicada !
Courtesy : Sam Lee, Yvonne's, Boston
Ingredients:
1 1/2 OZ. WHITE RUM (YVONNE’S USES PLANTATION 3-STAR)
1 OZ. SALTED CUCUMBER-WASABI SYRUP
1 OZ. FRESH LIME JUICE
1/2 OZ. ITALICUS ROSOLIO BERGAMOT LIQUEUR
1 DASH ORANGE BITTERS
CHILLED SODA WATER, TO TOP
Preparation:
Add all of the ingredients except the soda to a shaker, then shake well with ice. Strain into a Collins glass filled with crushed ice, then top with soda water, and garnish.
SALTED CUCUMBER-WASABI SYRUP:
In a blender, add 20 grams of wasabi (Yvonne’s uses Kinjirushi Nama Oroshi grated wasabi), 1 cup of sugar, 1 cup of fresh cucumber juice, and 1/2 tsp. of kosher salt. Blend until the sugar is dissolved and strain through a fine-mesh sieve. Keep refrigerated for up to 2 weeks.
John Valls Photography.
JoThis article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
