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.
This recipe originally appeared as part of “Why the Mad Fish Is a Drink You Need to Know.”
- 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
Muddle the tuna in a shaker.
Add remaining ingredients and ice, and shake for at least 1 minute until well-chilled.
Double-strain into a snifter.
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.