SHISHITO SOUR

INGREDIENTS

  • 2 oz Kikori Whiskey
  • 0.75 oz lemon juice
  • 0.75 oz simple syrup
  • 1 shishito pepper, sliced
  • 1 egg white

DIRECTIONS

Muddle the shishito pepper with lemon juice and simple syrup in a glass. In a shaker, dry shake the egg white until frothy. Then, add the shishito mixture, Kikori and ice to the egg whites, and shake vigorously. Double strain into a glass and garnish with a shishito pepper.

NOTES

Expert move: Garnish with a charred shishito pepper and black sesame seeds.

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ANNE ALDERETE
ANNE@WAGSTAFFMKTG.COM
ADINA MILLER
ADINA@WAGSTAFFMKTG.COM
323.871.1151