Cocktail Challenge: canned tuna | Cocktail Challenge | Chicago Reader

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Cocktail Challenge: canned tuna

Ronnie Higgins (Bangers & Lace, Bar DeVille) puts a tropical twist on a fishy concoction

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Challenged by Vie bartender Mike Page with canned tuna ("Sorry Charlie!!" Page joked), Ronnie Higgins of Bangers & Lace and Bar DeVille looked to the tropics for inspiration, adapting a mule (a cocktail made with ginger beer) for the occasion and using mango to complement the salty "tuna juice."

Who's Next:

Higgins has challenged Manny Sofios of Gilt Bar with natto, fermented soybeans, a choice previously encountered by Brian Enyart, then chef at Topolobampo, in an installment of Key Ingredient. Said Enyart at the time, "It's got this really weird mucilaginous texture. . . . Having to swat the slime away from your face, that's always awesome. It's a great date food."

(Recipe below slideshow.)

The Seaside Mule

1½ oz Matusalem Platino rum
¾ oz juice drained from can of tuna packed in salt water
½ oz lime juice
dash of simple syrup
bar spoon of Crofter's mango spread
ginger beer
sea salt

In the bottom of a shaker combine the mango spread, lime juice, simple syrup, tuna juice, and rum. Add ice, cap, and shake. Strain into a collins glass rimmed with tuna juice and sea salt. Top with a splash of ginger beer, and garnish with a wedge of lime.

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