Fourth of July

Tiger Lily

July 12, 2011
2 Ratings
Author Notes

One part delicate, one part tropical, and one part tiger, this fragrant drink surprises by leaving a spicy whisper on your palate. The slightly bitter kaffir lime picks up the sour edge of the sake, while sweet mango makes you want more. —gingerroot

Test Kitchen Notes

Gingerroots Tiger Lilly cocktail is a tropical treasure trove of flavor. I used a champagne mango which on it's own is delicious and when muddled with kaffir lime leaves and black pepper it is literally bursting with flavor, topping it off with sake, clementine soda and coconut water makes for a perfectly balanced and unbelievably delicious drink. Served ice cold on a very warm spring evening, it was the perfect before dinner drink. I will absolutely be making this again, probably by the pitcher. —sdebrango

  • Makes 1 drink
  • 3 kaffir lime leaves
  • 1 tablespoon ripe or overripe mango (you want it to be a little mushy)
  • Freshly ground black pepper
  • 1 1/2 ounces chilled sake (Junmai Gingo)
  • 1 ounce sparkling Clementine soda (I used IZZE)
  • 1/2 ounce coconut water (I used Zico)
  • Ice
In This Recipe
  1. Stack 2 kaffir lime leaves and tear and fold to release oils.
  2. Muddle torn kaffir lime leaves, mango and black pepper in a cocktail shaker, until fragrant and mango is well smushed. Add 4-5 ice cubes. Pour in sake, sparkling Clementine soda and coconut water. Shake until well combined. Strain into a cocktail glass and top with a kaffir lime leaf. Enjoy!

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • Kitchen Butterfly
    Kitchen Butterfly
  • fiveandspice
  • Sagegreen
  • Midge

Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.