Asobi Seksu From Christian Suzuki-Orellana

• 1 1/2 ozpisco
• 1 ozedamame milk
• 1/2 ozginger syrup
• 1/2 ozfresh lemon juice
• 1/4 ozGreen Chartreuse

Preparation

1. 1.

   Combine all of the ingredients in a glass half-filled with crushed ice, and use a barspoon to swizzle the mixture until frosty. Add more ice to fill the glass, then garnish.

2. 2.

   Edamame Milk In a blender, combine 1 cup of shelled edamame (at room temperature, if purchased frozen) and 1 cup water, blend until smooth, and strain. Keeps refrigerated for up to 2 days.

3. 3.

   Ginger Syrup In a saucepan, combine 3⁄4 cup of fresh ginger juice with 1⁄2 cup of granulated sugar, then bring to a boil, stirring to dissolve sugar. Keeps refrigerated for up to 2 weeks.

4. 4.

   Candied Edamame Toast whole pods of edamame in a dry pan over medium heat, then let cool. Whisk 1 fresh egg white until lightly foamy, then coat the edamame pods in the egg white, then in granulated sugar, shaking to remove excess. Let dry for 24 hours before use.