Cicada Cocktail From Yvonne’s Boston

• 1 1/2 ozwhite rum (Yvonne’s uses Plantation 3-star)
• 1 ozsalted cucumber-wasabi syrup
• 1 ozfresh lime juice
• 1/2 ozItalicus Rosolio Bergamot liqueur
• 1dash orange bitters
•  chilled soda water, to top

Preparation

1. 1.

   Add all of the ingredients except the soda to a shaker, then shake well with ice. Strain into a Collins glass filled with crushed ice, then top with soda water, and garnish.

2. 2.

   Salted Cucumber-Wasabi SyrupIn a blender, add 20 grams of wasabi (Yvonne’s uses Kinjirushi Nama Oroshi grated wasabi), 1 cup of sugar, 1 cup of fresh cucumber juice, and 1/2 tsp. of kosher salt. Blend until the sugar is dissolved and strain through a fine-mesh sieve. Keep refrigerated for up to 2 weeks.