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The exact recipe at Le Méridien Bora Bora resort in French Polynesia is a closely guarded secret, but this one is pretty close (you’ll only be missing the views of overwater bungalows and Mount Otemanu). If you want to add a little heat, muddle a thin slice or two of jalapeño along with the tuna.

  • 1 small chunk sushi grade tuna, raw
  • 1 ounce vodka
  • 2/3 ounce triple sec
  • 1 dash Domaine de Canton ginger liqueur
  • 1 ounce pineapple juice
  • 3/4 ounce lime juice, freshly squeezed
  • 1/2 ounce coconut syrup*
  • Garnish: 1 dash ground black pepper
  1. Muddle the tuna in a shaker.

  2. Add remaining ingredients and ice, and shake for at least 1 minute until well-chilled.

  3. Double-strain into a snifter.

  4. Garnish with a dash of ground black pepper.

*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 flavor is achieved. Strain out solids and store syrup in the refrigerator for up to 1 week.


Watch the video: Ghana Hiplife: Mad Fish MAX - Sanbra


Comments:

  1. Kinney

    What necessary words... super, an excellent idea

  2. Garrad

    His didn't reach yet.

  3. Felar

    The logical question

  4. Aralar

    Pts liked it))



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