- 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.
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