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- 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
- 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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