Shishitō are named after lions because the wrinkled base of the pepper looks like a lion with its mouth open. Shishimai is a festive dance performed in lion costumes at celebrations and festivals during the New Year. My margarita is inspired and named because it is the dance of its ingredients that are allowed to shine and come together for any celebration.
Do It Yourself
MISE EN PLACE
Glass: Double Old Fashioned
Ice: Kold Draft & Large Chunk or 2"x2"
Garnish: Sweet Shishitō Salt
Method: Rocks Shake (The Bartender Manifesto - Toby Maloney)
SPEC
6 Drops Mizkan Ponzu Citrus Soy Sauce
1/4oz Shishitō Oleo Saccharum
1/4oz Yamajirushi Yuzu Seasoning Base
3/4oz Shishitō infused Patron Ahumado Silver Tequila
1.5oz Patron Silver Tequila
Prepare your glass; moisturize half of the rim of the glass with Ponzu Soy Citrus and sprinkle on the Sweet Shishitō Salt. Add ponzu, oleo, yuzu and both tequilas in the small tin with 7-8 ice cubes and hard shake about 15 sec. Double strain over large chunk of ice.
SHISHITŌ OLEO SACCHARUM (Yield 62g)
Combine both ingredients in a ziplock bag
Remove the air and let it sit at least 5hrs and no more than 14hrs (the longer rest, the darker color and the deeper flavor)
Strain through a fine mesh, use a spoon to press and squeeze the peppers
If you want to go a step further, pour the liquid back into the bag and shake it to collect all the sugar from the sides of the bag and strain it through a fine mesh once more.
Keep the Shishitō Pepper leftover for the garnish
Refrigerate until you need it (bring the syrup to room temperature before use for best flavor experience)
SHISHITO INFUSED PATRON AHUMADO SILVER TEQUILA (Yield 100g)
20g Shishitō Pepper
100g Patron Ahumado Silver
Chop the Shishitō pepper and combine it with the tequila in a mason jar
Sous Vide 4hrs at 140 F
Fine mesh strain, bottle and date
Save any leftover shishito peppers to use in any sauce you want to make for another occasion.
GARNISH
SWEET SHISHITŌ SALT (Yield 24g)
20g Sweet Chopped Shishitō Pepper
6g Maldon Sea Salt
Dehydrate the leftover Shishito pepper from the Oleo Saccharum at 140°F for 8 hours
Use a grinder to give the pepper a medium to coarse texture (get a mix of sizes, so you can easily stick it to the rim of the glass, but you can also get some surprising bites out of the pepper)
Add the sea salt to the grinder and quickly and gently mix to incorporate both ingredients
Store in an airtight container
