Mad Fish

Don't be Mad... have Fish!

What to buy


  • 1 small chunk sushi grade tuna, raw

  • 1 ounce vodka

  • 2/3 ounce triple sec

  • 1 dash Domaine de Canton ginger liqueur

  • 1 ounce pineapple juice

  • 3/4 ounce lime juice, freshly squeezed

  • 1/2 ounce coconut syrup*

  • Garnish: 1 dash ground black pepper

  • *Coconut syrup: Add 2 tablespoons white sugar to 1 cup water and bring to a boil until the sugar dissolves. Remove from heat, add 1/2 cup coconut flakes and steep for 1 hour or until desired flavor is achieved. Strain out solids and store syrup in the refrigerator for up to 1 week.

How to shake it


  • 1

    Muddle the tuna in a shaker.

  • 2

    Add remaining ingredients and ice, and shake for at least 1 minute until well-chilled.

  • 3

    Double-strain into a snifter.

  • 4

    Garnish with a dash of ground black pepper.

Where are these recipes from?

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