Zesty Rambutan cocktail

Zesty Rambutan

Zesty Rambutan


  • 2 oz Espanita Blanco Tequila

  • 6-7 Rambutans

  • 1-2 Jalapeño slices, seeds removed

  • 0.25 oz fresh Ginger juice

  • 1 oz triple sec

  • 1 Tbsp frozen concentrated Limeade


  • Grate a piece of ginger and squeeze the juice out. Measure 0.25 oz in a jigger.
  • Peel the skins from rambutans, remove the seeds and slice the fruit
  • Place sliced rambutan flesh and jalapeño slices in a Boston shaker and muddle
  • Add Espanita Blanco tequila, fresh ginger juice, triple sec, limeade and a handful of ice
  • Shake vigorously and strain through the fine mesh strainer into a cocktail glass filled with fresh ice


  • Garnish: Lemon wheel

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