Asobi Seksu
SwizzledCollins
Ingredients
- 1½ ozpisco
- 1 ozedamame milksee notes (see notes)
- ½ ozginger syrupsee notes (see notes)
- ½ ozlemon juice
- ¼ ozGreen Chartreuse
Garnish: candied edamame pod
Preparation
- 1.
Combine all ingredients in a glass half full of crushed ice.
- 2.
Swizzle with a barspoon or lele until frosty.
- 3.
Add more ice to fill the glass, then garnish (optional, see notes).
Notes
Edamame milk
Combine 1 cup room temperature shelled edamame and 1 cup water in a blender and blend until smooth. Strain into a sealed container. Keeps refrigerated for 2 days.
Ginger syrup
Combine 3⁄4 cup fresh ginger juice and 1⁄2 cup granulated sugar in a saucepan and bring to a boil. Stir until sugar is dissolved. Keeps refrigerated for up to 2 weeks.
Candied edamame garnish
In a dry pan over medium heat, toast whole edamame pods, then let cool. In a separate container, whisk a fresh egg white until lightly foamy. Coat the edamame pods in the egg white, then in granulated sugar, shaking to remove excess. Let dry for 24 hours before using.
