A vibrant cocktail pairing bright citrus with refreshing cucumber, finished with a delicate layer of warming chilli foam.
Fill a cocktail shaker with ice. Add the blanco tequila, triple sec, fresh lime juice, yuzu purée, cucumber syrup and green food colour gel.
Shake vigorously, then strain through a cocktail strainer and a fine sieve into a chilled rocks glass.
Using a clean, food-safe dropper, dot 2 small drops of Lee Kum Kee Chiu Chow Chilli Oil onto the surface. Use only the liquid oil, avoiding the chilli and garlic pieces.
Finish by clipping the citrus peel to the rim. Serve immediately.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
