Sesame by the Sea

Jena Ellenwood, Dear Irving | New York

A kelp-inflected twist on a sour formula, this cocktail is amplified by furikake, tahini and lemon juice. Simultaneously salty and sweet, this drink, Jena Ellenwood says, is “addictive in its simplicity.”


Serving: 1

  • 2 ounces kelp- and tahini-washed reposado tequila (see Editor’s Note)
  • 3/4 ounce fresh lemon juice
  • 1 ounce vegan furikake syrup (see Editor’s Note)
  • 3/4 ounce aquafaba

Garnish: furikake

  1. Combine all ingredients in a mixing tin and dry shake without ice.
  2. Add ice, then shake again.
  3. Strain into a chilled glass.
  4. Garnish with furikake.
Editor's Note

Kelp- and Tahini-Washed Tequila:
16 ounces reposado tequila
1 kelp blade
1 tablespoon tahini

Combine ingredients in mason jar, shake, and allow to marinate 24 hours before freezing overnight. Remove from freezer and strain through a nut milk bag or two wet coffee filters to remove solids.

Furikake Syrup:
1 cup water
1 cup sugar
2 tablespoons vegan furikake

Stir to combine and allow to rest in the refrigerator overnight before fine-straining.

Tagged: furikake, kelp, tequila