Recipe

• 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.

For Reference

• 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