Spicy Kitty Recipe

Combine and macerate

In a small bowl, combine 0.5 cup granulated sugar with 2 tbs finely grated lemon zest, 1 tbs orange zest (if using) and 1 tsp Hawaiian chili flakes. Use your fingers to rub the zest into the sugar until fragrant and slightly moist; this releases the citrus oils into the sugar (oleo saccharum).

Add 2 tablespoons filtered water to help dissolve and intensify extraction. Stir to combine, then cover and let sit at room temperature for 1–2 hours, stirring once halfway through.

After resting, press the mixture through a fine mesh strainer into a jar using the back of a spoon to extract the infused syrup. Discard solids. You should have roughly 2–3 tablespoons of concentrated oleo saccharum; refrigerate up to 1 week. Use 0.5 oz (1.5 tbs) per cocktail (see cocktail assembly).

Prepare the glass: Pour a small plate of shichimi togarashi and flaky salt and very lightly wet the rim of a highball or Collins glass with a lemon wedge. Dip rim in the shichimi-salt mixture to coat a portion of the rim for a spicy-salty accent.

Muddle shiso: In a cocktail shaker, place 4–6 fresh shiso leaves and add the 0.5 oz (1.5 tbs) Hawaiian chili oleo saccharum. Gently muddle 6–8 times — press to release the shiso's aroma and mix with the oleo saccharum, but avoid over-macerating to prevent bitterness.

Add spirits and citrus: To the shaker with muddled shiso and oleo saccharum, add 2 oz Tito's vodka, 0.75 oz Oka Yuzu liqueur, and 0.5 oz fresh lemon juice. Add a generous handful of ice (about 1 cup).

Shake: Secure the shaker and shake vigorously for 10–12 seconds, until well chilled and slightly diluted.

Strain and build: Fill the prepared glass with fresh ice. Double-strain the shaken mix into the glass (use a Hawthorne strainer and fine mesh to catch shiso bits).

Top and finish: Top with 2 oz club soda (adjust to taste). Give the drink one gentle stir to integrate.

Garnish: Float one whole shiso leaf and a thin lemon wheel or twist on top. Optionally, sprinkle a tiny pinch (a light dusting) of extra shichimi togarashi on the foam/top for aroma.

Serve immediately while fizzy. The oleo saccharum provides citrus oil and chili heat; adjust the amount (0.5 oz) per cocktail if you prefer milder or hotter. If making a pitcher, scale ingredients proportionally and add soda just before serving.