Pirate Princess Recipe

Whisk the white miso and honey together in a small heatproof bowl or jar until combined and smooth.

Add the hot water slowly while whisking to dissolve the miso and thin the honey into a pourable syrup. Continue until smooth and homogenous. Let cool to room temperature before using.

Store any leftover syrup in a sealed jar in the refrigerator for up to 2 weeks; stir or shake before use.

Prepare glass and rim

Chill a coupe or nick & nora glass by filling with ice water or placing in the freezer for a few minutes. In a shallow dish combine the togarashi and fine sea salt. Moisten the glass rim with a lime wedge and dip the rim into the togarashi-salt mixture to create a thin spiced rim. Set the glass aside.

Extract passionfruit

Halve the passionfruit and scoop out the pulp. If you prefer a smoother texture, press the pulp through a fine sieve to remove seeds; otherwise keep seeds for texture and visual appeal.

In a cocktail shaker, combine the rum, passionfruit pulp (or strained pulp), fresh lime juice, miso-honey syrup (0.5 oz), and optional dry curaçao. If using egg white, add it now.

Dry shake (if using egg white)

If including the egg white, seal the shaker and shake vigorously without ice for 12–15 seconds to emulsify and create foam.

Wet shake

Add a generous scoop of ice to the shaker and shake hard for 12–15 seconds until well chilled and slightly diluted.

Strain the cocktail into the chilled coupe or nick & nora glass. If you used passionfruit seeds and prefer them out, double-strain through a fine mesh. If you included egg white, aim to preserve the foam on top.

Finish by sprinkling a light pinch (about 1/8–1/4 tsp) of togarashi on top of the foam or surface of the drink for aroma and spice. Garnish with a lime wheel on the rim or a half passionfruit floated in the glass.

Serve immediately.