Shishito Sour - Wine & Spirits Magazine

Shishito Sour

photo by Joe Blatchford


  • 4 or 5 strips shishito pepper
  • ¾ oz lemon juice
  • ¾ oz simple syrup
  • 2 oz Kikori
  • 1 egg white
  • 1 grilled shishito
  • black sesame seeds to garnish


  • In a shaker, muddle with the pepper strips with the lemon juice and simple syrup. Add the Kikori and the egg white and shake well; then fill the shaker with ice and shake to chill. Double strain into a chilled coupe and garnish with a grilled shishito and black sesame seeds.

This is a W&S web exclusive. Get access to all of our feature stories by signing up today.