Sansho Gin Fizz Recipe — Japanese Pepper Citrus Cocktail

Sansho Gin Fizz combines Japanese sansho pepper's tingling spice with bright citrus — a summer craft cocktail with a uniquely Japanese kick.

Recipe

1. To a cocktail shaker, add ice
2. 45ml Yuki no Mado gin
3. 20ml fresh lemon juice
4. 15ml simple syrup (1:1)
5. 1 egg white
6. 3–5 sansho peppercorns, lightly crushed
7. Dry shake (no ice) for 30 seconds — this builds the foam
8. Add ice, shake again for 15 seconds
9. Strain into a chilled fizz glass
10. Top with 30ml soda water; dust the foam with sansho powder

Tips

• Sansho is a "tingle" not a heat — different from chili pepper
• The dry-shake-then-wet-shake technique is non-negotiable for foam
• Egg-white-free version: substitute aquafaba (chickpea brine) 25ml for the same foam