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

Asobi Seksu From Christian Suzuki-Orellana

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

A simple edamame milk adds silkiness to this aromatic swizzle.

Ingredients

  • 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)

Preparation

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.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend