Place 2 tablespoons genmaicha leaves in a jar and add 6 oz cold filtered water. Seal and refrigerate for 2–4 hours (or up to 8 hours for stronger flavor).

Strain

Strain through a fine-mesh sieve or coffee filter into a container. Reserve the concentrate; use 1 oz per cocktail and store remainder refrigerated up to 3 days.

Make raspberry syrup (house method)

Muddle 3 fresh raspberries with 0.5 oz honey syrup in a small bowl or shaker to macerate and release juices. Press through a fine mesh strainer to remove seeds, yielding approximately 0.5–0.75 oz strained raspberry syrup. If using prepared raspberry simple syrup, skip this step.

Build and emulsify the cocktail

Dry shake

In a cocktail shaker, add 1.5 oz gin, 0.5 oz grappa, 1 oz genmaicha concentrate, 0.75 oz fresh lemon juice, 0.5 oz raspberry syrup, 0.25 oz honey syrup, and 1 egg white. Seal and shake vigorously without ice for 15–20 seconds to emulsify and build a creamy foam.

Wet shake

Open the shaker, add ice (enough to fill), reseal and shake vigorously for another 12–15 seconds until well chilled and the outside of the shaker becomes frosty.

Fine strain

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any solids for a silky texture.

Prepare garnish and finish

On a small cutting board, press the 3 reserved fresh raspberries through a small fine sieve or muddle and press to create a drop of fresh puree. Stir in 1/4 tsp finely grated horseradish and 1/4 tsp lemon zest to this puree and mix to integrate. The horseradish should be very finely grated and used sparingly—it should add a bright, peppery note, not heat.

Using the tip of a bar spoon or a small spoon, place a pea-sized dollop (about 1/4 tsp) of the raspberry-horseradish mixture gently on top of the cocktail foam. If desired, garnish with a thin strip of lemon twist on the rim or floated beside the dollop.

Serve immediately. Encourage the drinker to taste the foam first, then the body: the genmaicha lends toasted rice and vegetal notes, the raspberries add fruit and color, grappa and horseradish add an aromatic lift, and the egg white gives a silky mouthfeel.