*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.

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