Photo: Thomas J. Story
Serves 1

How to Make It

Step 1

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.

Step 2

*Note: The egg white is easier to divide if whisked with a fork. Better yet, double the recipe and mix two drinks at once.

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