Photo by Kin Lui
Not everything is as it seems … For this, the best Cinco de Mayo cocktail you’re likely to find in a sushi joint, beverage manager Michelle Zornes and the Rice & Company bartenders crafted the Mexican Samurai to deliver a one-two punch of sweet heat. Championing fresh, bright cocktails that mirror the freshness and the flavors found on the restaurant’s sushi and sashimi menu, Zornes uses Ty-Ku soju as the vehicle with which to marry these seemingly opposing taste sensations, thus cleverly delivering both Japanese and Mexican influences.
So, is it kampai or salud?
Muddle 2 slices jalapeño with ½ ounce agave nectar in a mixing glass. Fill a shaker with ice and add the 2 ounces Ty-Ku soju, ½ ounce Monin apple syrup, ½ ounce freshly squeezed lemon juice, ½ ounce freshly squeezed lime juice, 1 ounce fresh sweet & sour mix and 1 ounce lemon-lime soda. Combine, shake and strain into a chilled cocktail glass. Garnish with three arbol chilies.