Samurai Tequini

From issue #2.
Photography by Photography by Esmeralda Wood.
Samurai Tequini


45ml sake
15ml Cuervo tequila
15ml ginger syrup (see below)
45ml Ocean Spray White
Cranberry juice


Ginger syrup

350g white sugar
650ml water
1 cup chopped ginger



Samurai Tequini : Stir and strain into chilled martini glass. Garnish with lemongrass.Makes 1 drink

Ginger syrup : Add ingredients to pot and cook over medium heat for 30 minutes, stirring occasionally. Strain off solids and allow mix to cool before pouring into a sterilized bottle. Keep sealed in fridge for up to two weeks. Makes 700ml (1 wine bottle) or approximately 23 drinks