Fuji — Picchu Spicy Recipe

Prepare wasabi mix

In a small bowl or measuring cup, combine the wasabi paste with the yuzu juice and simple syrup. Stir thoroughly until smooth and slightly liquefied. This mellows the wasabi's heat and disperses it evenly through the cocktail.

Build and shake

Add the silver tequila, pisco, mango pulp, lychee juice, apple juice, and the wasabi-yuzu mixture to a cocktail shaker. Add the ice cubes. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted. The vigorous shake helps integrate the mango pulp and emulsify the wasabi.

Double-strain into glass

Double-strain the cocktail into a chilled coupe or rocks glass (over fresh ice if you prefer it on the rocks). Double-straining (using a Hawthorne strainer and a fine mesh) removes any pulp fibers and residual wasabi lumps for a smoother drink.

Finish

Check balance: it should present a bright citrusy top note (yuzu), fruity body (mango, lychee, apple), rounded spirit backbone (tequila + pisco), and a gentle lingering heat from the wasabi. If it tastes too sharp, add 0.25 oz more simple syrup; if too sweet, add 0.25 oz more yuzu or apple juice and briefly stir.

Skewer the peeled lychee on a cocktail pick and rest it across the rim or drop it into the glass. Float the thin apple slice on the surface or attach it to the rim. Add a microgreen or shiso leaf for aroma if you like.

Serve immediately while cold. Provide a small tasting napkin — the finish will have a mild sinus-clearing wasabi warmth that blossoms after the fruity notes.