Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

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Happy Hour

OLD FASHIONED

Place the chopped pineapple, diced mango, freshly squeezed orange juice, and coconut water into a high-speed blender. Add the thinly sliced ginger. Blend on high 45–60 seconds until completely smooth and no large fruit pieces remain.

Blend fruit and liquids

If the mixture is very thick, add 2–4 tablespoons additional coconut water or orange juice and blend again to reach a pourable, juice-like consistency.

Add the lime juice and honey (or simple syrup) to the blended mixture. Pulse or blend 5–10 seconds to incorporate and taste. Adjust sweetness with up to 1 additional teaspoon honey/simple syrup if needed.

Lightly bruise the mint leaves between your palms to release aroma. Add the mint to the blender and pulse 2–3 short times (or stir into the finished juice) to infuse without turning the drink bitter from over-blending. Taste for a fresh mint balance.

Infuse mint

If you prefer a chilled, slightly fizzy Bora Juice, fill glasses with ice, pour the blended juice halfway up each glass, then top with club soda or sparkling water and gently stir once to combine. Alternatively, serve the blended juice straight over ice without soda for a thicker, smoothie-like texture.

Garnish with a pineapple wedge or a sprig of mint. Serve immediately for best flavor and freshness.

pineapple, fresh, cored and chopped

mango, peeled and diced

orange juice, freshly squeezed

coconut water

lime juice, freshly squeezed

honey or simple syrup

fresh mint leaves

fresh ginger, peeled and thinly sliced

club soda or sparkling water (for topping)

ice cubes

pineapple wedge or mint sprig (garnish)

BORA JUICE

Make BORA JUICE Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Bora Juice Recipe

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