- 1 small chunk sushi-grade tuna, raw
- 30ml vodka
- 20ml triple sec
- 1 dash ginger liqueur
- 30ml pineapple juice
- 25ml lime juice
- 15ml coconut syrup
- Garnish: 1 dash ground black pepper
Muddle the tuna in a shaker. Add remaining ingredients and ice, and shake for at least 1 minute until well-chilled. Double-strain into a snifter. Garnish with a dash of ground black pepper.
- Coconut syrup: Add 2 tablespoons white sugar to 1 cup water and bring to a boil until the sugar dissolves. Remove from heat, add 1/2 cup coconut flakes and steep for 1 hour or until desired flavour is achieved. Strain out solids and store syrup in the refrigerator for up to 1 week.
- Triple Sec