Mad Fish


  • 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