Cocktail:

• Fresno pepper, sliced
• Togarashi spice
• 1 ½ ounces Suntory Whisky Toki
• 1 egg white
• ¾ ounce agave nectar
• 1 ounce lemon juice, freshly squeezed
• 1 ounce mango purée*
• Dehydrated lemon

 

*Mango Purée:

• ½ mango (peeled, pitted and cubed)

For the mango purée: Peel and pit mango, dice into cubes. Add to a blender and blend until smooth.

For the cocktail: In a cocktail shaker, add a slice of Fresno pepper, togarashi spice, whisky, egg white, agave nectar, lemon juice and mango purée and dry shake. Add ice to shaker and shake again. Strain into a glass over fresh ice. Garnish with a dehydrated lemon wheel dipped in togarashi.