Mai Nikkei Tai, Peruvian Mai Tai

mai tai, nikkei,

The influx of Japanese immigrants to Peru at the end of the 19th century greatly enhanced Peruvian cuisine through the development of Nikkei, the fusion of Peruvian and Japanese food. New ingredients such as ginger, soy, wasabi and raw fish and seafood slowly assimilated into Peruvian cuisine, eventually creating delectable dishes such as tiradito, pulpo al olivo and acevichado sushi.

In her Mai Nikkei Tai, Kami twisted the traditional Mai Tai recipe to nod to this culinary movement. A touch of ginger and sesame represent the Nikkei and Quebranta pisco replaces rum, embodying a delicious blend of Japanese and Peruvian flavors. The result is a truly Peruvian cocktail.

Mai Nikkei Tai 

  • 2 oz PiscoLogía Pisco Quebranta 
  • .5 oz Fino sherry 
  • .25 oz Sesame Orgeat 
  • .25 oz (strong brewed) ginger syrup
  • .75 oz fresh lime juice 

Shake & strain over ice

Garnish with mint bouquet, lime & seasonal fruit 

Source:

Walhout, Hannah. “How Japanese Immigrants Shaped Peruvian Food.” Food & Wine, 17 Apr. 2019, www.foodandwine.com/chefs/nikkei-peruvian-japanese-food.

No Comments

Sorry, the comment form is closed at this time.