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Japanese Kava Nectar Michelada Recipe
· By Kavahana
Ingredients
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6 oz Clamato
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4 oz ginger beer
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1 tbsp tamari soy sauce
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1/2 tbsp yuzu ponzu
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1 1/2 tbsp lime juice
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1 tsp Kava Nectar
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1 pinch Japanese seven spice
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1 piece cucumber, to garnish
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Ice
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Optional: yuzu kosho, for a spicier drink
Preparation
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Cut a lime in half and run it around the rim of a highball glass.
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Turn the rim in Japanese seven spice and leave it to dry for a moment.
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Fill the glass with ice.
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Pour in 6 oz Clamato.
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Add 1 tbsp tamari.
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Add 1/2 tbsp yuzu ponzu.
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Add 1 1/2 tbsp lime juice.
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Add 1 tsp Kava Nectar.
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Add a pinch of yuzu kosho if you want it spicier.
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Stir until smooth with no powder on top, about 20 seconds.
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Pour in 4 oz ginger beer.
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Stir gently once or twice.
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Slice a piece of cucumber thinly and rest it on top.
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