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.
- 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
- Combine all ingredients in a shaker tin and dry shake without ice.
- Add ice and shake again until chilled.
- Strain into a Glencairn glass.
- Garnish with kinako powder.
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.