Garnish: shishito pepper (preferably charred) and a sprinkling of black sesame seeds
How to Make It
In a mixing glass, muddle 1 sliced shishito pepper with lemon juice and simple syrup. In a cocktail shaker (without ice), shake 1/2 egg white until frothy, about 20 seconds. Add muddled mixture, Kikori whiskey, and ice and vigorously shake again. Pour through two strainers into a coupe, then garnish, if desired.
*Note: The egg white is easier to divide if whisked with a fork. Better yet, double the recipe and mix two drinks at once.