Shishito Happens Recipe

Roast shishitos

Lightly char the shishito peppers over an open flame, grill pan, or broiler until blistered on all sides (~3–5 minutes). Let cool, then remove stems and seeds if you prefer less heat; roughly chop.

Make mango purée

In a blender or food processor combine the diced mango (1 cup) and the roasted chopped shishitos. Add 0.5 oz simple syrup and 0.75 oz fresh lime juice. Blend until very smooth. If the purée is too thick, add up to 1 tsp water to reach a saucy texture. Strain through a fine mesh sieve for a silky texture (optional). Chill briefly if desired.

Prepare glass rim

Moisten the rim of a rocks or coupe glass with lime wedge. Dip the rim lightly into smoked salt (or fine sea salt) to coat. Set glass aside.

Add 2 oz Barsol pisco to a cocktail shaker.

Measure 1.5 to 2 tablespoons (about 1.5 oz by volume) of the strained shishito-mango purée into the shaker. If you prefer a fruit-forward, sweeter drink, use the full amount; reduce slightly for a drier cocktail.

Add 0.5 oz simple syrup and 0.75 oz fresh lime juice to the shaker (if you used the suggested purée amounts above, these are already incorporated — taste and omit if not needed).

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Double-strain the mixture into the prepared glass over fresh ice (or serve neat in a chilled coupe). If you like a lighter finish, top with 1 oz club soda and give a gentle stir.

Garnish with a lime wheel or wedge on the rim and a small sprig of micro cilantro or a thin sliver of blistered shishito laid across the top.

Serve immediately. Advise guests that shishito peppers are usually mild but occasionally spicy.