Wasabi Island

Lucie Anderson | Portland, Maine

At Portland, Maine’s Izakaya Minato, former bar manager Lucie Anderson created this warming cocktail using the same high-quality powdered wasabi that the restaurant’s chef uses on sashimi. By combining the wasabi with honey to make a syrup, then shaking it with pineapple and lemon juices and tequila, Anderson has created a sweet-savory drink with a punch of bold flavor that has become a menu mainstay.

Ingredients

Serving: 1

  • 1 1/2 ounces reposado tequila
  • 1 1/2 ounces reposado tequila
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 3/4 ounce wasabi honey (see Editor’s Note)
  • 3/4 ounce wasabi honey (see Editor’s Note)
  • 1/2 ounce pineapple juice
  • 1/2 ounce pineapple juice

Directions
  1. Add ingredients to a shaker with ice and shake.
  2. Double-strain into a cocktail glass over ice.
Editor's Note

Wasabi Honey
1000 milliliters honey syrup (1:1, honey to water)
1 scant cup textured wasabi powder, such as Kinjirushi Kona with Wasabits

Stir together, then refrigerate overnight. Strain to remove any solids.

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