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Moroccan Night

“Combining sudachi juice with fresh lime is a great way to give cocktails a different edge without making them too acidic,” says northern California bartender Scott Beattie, who complements the Japanese citrus in this cocktail with mandarin vodka, pomegranate juice and cardamom syrup.

¾ oz. orange-flavored vodka (Beattie uses Hangar One Mandarin)
¾ oz. vodka
½ oz. fresh lime juice
¼ oz. sudachi juice
¼ oz. pomegranate juice
½ oz. black cardamom syrup
Tools: shaker, strainer
Glass: coupe
Garnish: orange zest

Combine all ingredients and shake with ice. Strain into a chilled coupe and garnish.

Scott Beattie for Spoon Bar, Healdsburg, California

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