Christian Suzuki, Wildhawk | San Francisco

Nekokaburi, or “a wolf in sheep’s clothing,” borrows Christian Suzuki’s childhood nickname. “[My mother] would always joke that I always showed this sweet, shy, innocent side … but really I was loud like a dragon, striking like a scorpion and slick like a snake,” he says. Combining mango cream liqueur, lemon juice, egg white, amazake (a sweet sake) and mezcal, this frothy dessert-like drink masks its boozy bite beneath its fruit-forward top notes.


Serving: 1

  • 1 3/4 ounces kinako-infused mezcal, preferably Del Maguey Vida (see Editor's Note)
  • 1/2 ounce amazake
  • 1/2 ounce Somrus Mango Cream Liqueur
  • 1/4 ounce simple syrup
  • 1/2 ounce lemon juice
  • 1 egg white

Garnish: kinako powder

  1. Combine all ingredients in a shaker tin and dry shake without ice.
  2. Add ice and shake again until chilled.
  3. Strain into a Glencairn glass.
  4. Garnish with kinako powder.
Editor's Note

Kinako-Infused Mezcal
1 liter mezcal
198 grams kinako powder (roasted soy bean flour)

Combine ingredients and let sit for 24 hours. Strain out the kinako and re-bottle.

Tagged: mezcal