Shaken · Rocks
Shaken · Rocks
Lucie Anderson, Izakaya Minato, Portland, Maine
Wasabi Island cocktail recipe
What goes in it
- 1.5 oz
- 0.75 ozLemon juice
Fresh juice · Recipe below ↓
- 0.75 ozWasabi honey syrup (1:1)
House prep · Recipe below ↓
- 0.5 ozPineapple juice
Fresh juice · Recipe below ↓
Method · Shaken
- 1Shake everything with ice.
- 2Double-strain over fresh ice in a cocktail glass.
- Glass
- Rocks
- Ice
- Cubed
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Wasabi Honey Syrup (1:1)
- Yield
- About 1 liter
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1000 mlHoney Syrup (1:1)
- 1 scant cup textured wasabi powder
Method
- 1Stir the wasabi powder into the honey syrup, refrigerate overnight and strain out the solids.
Fresh juice
Pineapple Juice
- Yield
- About 16 oz per pineapple (fresh)
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh pineapple, or unsweetened canned pineapple juice
Method
- 1Fresh: peel, core, chop and press or blend, then fine strain. Store in the refrigerator.
About the Wasabi Island
Wasabi Island is a sour made with reposado tequila, lemon juice and wasabi honey syrup (1:1), created by Lucie Anderson.
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