2 oz kelp-and tahini-washed reposado tequila (see Editor’s Note)
¾ oz fresh lemon juice
1 oz vegan furikake syrup (see Editor’s Note)
¾ oz aquafaba
1. Combine all ingredients in a mixing tin and dry shake without ice.
2. Add ice, then shake again.
3. Strain into a chilled glass.
4. Garnish with furikake.
Kelp- and Tahini-Washed Tequila:
16 ounces reposado tequila
1 kelp blade
1 tablespoon tahini
Combine ingredients in mason jar, shake, and allow to marinate 24 hours before freezing overnight. Remove from freezer and strain through a nut milk bag or two wet coffee filters to remove solids.
Furikake Syrup:
1 cup water
1 cup sugar
2 tablespoons vegan furikake
Stir to combine and allow to rest in the refrigerator overnight before fine-straining.
