Asobi Seksu From Christian Suzuki-Orellana - Imbibe Magazine Subscribe + Save

Asobi Seksu From Christian Suzuki-Orellana

weekend project cocktail Asobi Seksu

A stunner from one of our 2022 Imbibe 75 People to Watch.

A simple edamame milk adds silkiness to this aromatic swizzle.


  • 1 1/2 oz. pisco
  • 1 oz. edamame milk
  • 1/2 oz. ginger syrup
  • 1/2 oz. fresh lemon juice
  • 1/4 oz. green Chartreuse
  • Tools:barspoon
  • Glass:Collins
  • Garnish:candied edamame pod (optional)


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.

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.

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.

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.

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