This take on a Mojito incorporates spicy and savory elements for a drink that’s crisp and complex. “I wanted to create a refreshing cocktail using the savory spice of wasabi, without it being overwhelming,” says Sam Lee, principal bartender at Yvonne’s in Boston. Lee accomplishes this by crafting a syrup with fresh cucumber juice, wasabi, and a good pinch of salt. “I named this drink the Cicada for its poignant, bright green color, and because the familiar buzzing of cicadas marks the start of summer.”
The post Cicada Cocktail From Yvonne’s Boston appeared first on Imbibe Magazine.
