Recipes: Poke nachos and a Siren’s Blush cocktail

Adrift Tiki Bar shares the secrets of its poke nachos and a refreshing gin cocktail

By Kristen Kuchar

Regardless of the season, walking into Adrift Tiki Bar in Denver can transport your spirit to an island getaway. This recipe pairing features a take on the popular small plate offering at Adrift, poke nachos, alongside a cocktail featuring Denver-based Family Jones Earl Grey Gin. At Adrift, the house-made wonton chips are piled with raw marinated tuna, pickled onion, thinly sliced jalapeno, fresh cilantro and avocado. To go along with it, Siren’s Blush is a gin-based cocktail with locally-made triple sec from the Family Jones distillery.

Poke nachos

Ingredients
One pack wonton skins
6 cups Kewpie mayonnaise
½ cup sriracha
2 cups chopped cilantro
3 cups orange juice
¼ cup rice vinegar
1 avocado
¼ cup fresh lime juice
1 pound raw tuna
¼ cup soy sauce
1 tbsp honey (optional)

Directions

Slice tuna into ½-inch cubes.
In a bowl whisk together orange juice, soy sauce, rice vinegar and (optional) honey. 
Pour the mixture over the tuna and let marinate for at least one hour.
Cut the wonton chips diagonally into triangles.
In a fryer or a shallow pan, heat oil to 350°.
Fry the wonton skins for 2 minutes (flip midway, one minute each side).
Put 3 cups of Kewpie in a bowl, whisk in sriracha. 
Put 3 cups of Kewpie in a blender, add cilantro, half an avocado and lime juice. Blend until smooth.
Spread wonton chips on a plate.
Drizzle with each sauce.
Top with marinated tuna.
Garnish with remaining chopped avocado and cilantro.

Siren’s Blush cocktail

Ingredients
2 ounces Family Jones Earl Grey Gin
3/4 ounce lemon juice
½ ounce Family Jones Triple Sec
½ ounce grenadine
¼ ounce falernum
1 egg white

Dry shake with spring from a Hawthorn strainer for 15 seconds. Wet shake with ice for 15 seconds. Double strain into coupe glass and garnish with angostura bitters.