Silver Samurai

3-4 slices peeled cucumber

½

ounce freshly squeezed lemon juice

½

ounce freshly squeezed lime juice

½

ounce simple syrup (see note)

2½

ounces shochu (see note)

Ice

Pinch cracked peppercorns, preferably pink (optional)

Muddle the cucumber, the lemon and lime juices and the simple syrup in a cocktail shaker. Add the shochu, then fill halfway with ice. Pour, without straining, into a highball glass. Garnish with cracked peppercorns, if desired.

Cook's notes: To make simple syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Use shochu that is either barley- or potato-based.

Serves one.

@Recipe nutrition:Nutrition values per serving: 90 calories, 0 fat, 16 g carbohydrates, 0 fiber, 0 protein, 0 cholesterol, 0 sodium.

Adapted from Sei restaurant,Washington DC