HAMPTON ROADS, Va. — Chef Jacqui Renager from Performance Foodservice Virginia joins Coast Live to share a fresh and tasty summer pairing: a tuna poke bowl with a "bourbon buck" cocktail!
Chef Jacqui's tuna poke bowl:
- Room temperature rice
- Seaweed Salad
- Fresh Pineapple Cubes
- Avocado
- Fresh sushi grade tuna, cubed
- Black sesame seeds
- Wasabi microgreens
- Soy sauce drizzle
Chef Jacqui's "bourbon buck":
- 2 oz Bourbon
- 3/4 oz Fresh Lemon Juice
- 1/2 oz Simple Syrup
- Ginger Beer OR Ginger Ale
- 5 Rasberries
- Mint for Garnish
- Ice
Fill a highball glass with ice. Add bourbon, lemon juice, and simple syrup to your cocktail shaker. If using fresh fruit add it to the shaker and muddle it in the liquid ingredients
Add ice and shake for 10-12 seconds. Strain it into the cocktail glass. Top with ginger ale or ginger beer and garnish.
Learn more at CookingWithJacqui.com.
Click here to enter our "Chef Jacqui's Favorite Things" contest!
