Satay Solstice

This bold and savory cocktail reimagines the flavors of a classic Thai peanut satay in a glass. The nutty notes of Chica-Chida peanut butter tequila meld with the delicate sweetness of mirin, while sriracha and rice vinegar provide a spicy, tangy kick. Fresh lime brightens the drink, ginger syrup adds warmth, and a coconut cream float gives it an irresistibly creamy finish. It's an adventurous umami-laced sipper, perfect for anyone who loves culinary cocktails. Serve in: Double Old-Fashioned glass Ingredients: - 1.5 oz Chica-Chida peanut butter tequila - 0.5 oz real mirin - 0.5 oz fresh lime juice - 0.5 oz ginger syrup (see note) - 0.25 oz rice vinegar - 0.25 oz coconut cream (float) - 2 dashes sriracha (plus extra for garnish if desired) - Pinch of sea salt Preparation: 1. In a shaker, combine the tequila, mirin, lime juice, ginger syrup, rice vinegar, sriracha, and sea salt with ice. 2. Shake vigorously for 15-20 seconds. 3. Double strain over fresh ice in a double Old-Fashioned glass. 4. Gently float coconut cream over the top. 5. Garnish with a skewer of grilled pineapple and a sprinkle of crushed, toasted peanuts. (Optional: a thin swirl of sriracha atop the coconut cream for an extra visual pop.) Note: For the ginger syrup, combine equal parts fresh ginger juice and simple syrup. This cocktail is a conversation starter—savory, spicy, creamy, and utterly unique. Enjoy!