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.”
Sesame by the Sea
Jena Ellenwood, Dear Irving | New York
Ingredients
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
Directions
- Combine all ingredients in a mixing tin and dry shake without ice.
- Add ice, then shake again.
- Strain into a chilled glass.
- 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.