Nobu’s MIA Margarita has the Spice of Life

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Bartenders don’t have to go far at Nobu to find fresh, intriguing ingredients to incorporate into their cocktails. The new restaurant and bar in Nobu Caesars Palace is a mixology playground of exotic fruits, herbs and spices, such as yuzu, shiso leaf and shichimi. And that last one really has a lot going on! Also called “Japanese seven spice,” Nobu’s shichimi is actually a blend of nine ingredients: chili pepper, orange peel, black sesame seeds, white sesame seeds, Japanese pepper, ginger, seaweed, black pepper and white pepper. Just a pinch of the multicolored powder goes into Nobu’s MIA Margarita (created in Miami and so named for the Miami International Airport), but the effect is an impressive burst of flavors—spicy, bitter, pungent, savory … As a vehicle for the shichimi, Nobu’s sweet passion fruit-based margarita is an ideal marriage of kitchen and bar.

MIA Margarita

As served at Nobu Restaurant & Lounge in Caesars Palace, $16

In a mixing glass, add 2 ounces Corralejo añejo tequila, 1½ ounces Boiron passion fruit puree, ½ ounce house-made honey syrup (add a little warm water to honey to loosen it up), ½ ounce fresh squeezed lime juice and a pinch of shichimi spice. Add ice, cover, shake and strain over fresh ice into an 11-ounce highball glass. Garnish with thinly-cut blood orange wheels and a pinch of shichimi on top.

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