Method: Rim a glass with fresh lime and Chinese Five Spice (or sea salt). Fill with ice and add gin, sake, TABASCO® Green Jalapeño Sauce, celery and cucumber puree and Clamato. Stir to mix and garnish with a cucumber maki, or a cucumber spear.
*Optional: substitute with sea salt.
**To make the puree: peel and chop one cucumber and three celery stalks. Blend in a blender and strain through a sieve for 10-20 minutes, pressing down to extract juices. Discard solids and reserve juice. Keep chilled.