Combine shiso–ube infused 8000 Generation shochu (2 oz), Gala Gala orange liqueur (0.75 oz), fresh lemon juice (0.75 oz), and simple syrup (0.5 oz) in a cocktail shaker.

Add about 1 cup of ice to the shaker. Seal and shake vigorously for 12–15 seconds until the outside of the shaker becomes frosty and well chilled.

If you are using egg white (not aquafaba), perform a dry shake first (no ice) with the egg white for 10–12 seconds, then add ice and shake again. (If using aquafaba, you can either dry-shake first or proceed directly with ice — both work; see Fee Foam section for details.)

Discard ice/water from the chilled serving glass. Strain the shaken cocktail into the chilled coupe or over a large ice cube in a rocks glass using a Hawthorne or fine strainer to catch ice chips.

Fee Foam (Egg white–style citrus foam)

In a separate small shaker or jar, combine aquafaba or pasteurized egg white (0.75 oz), lemon juice for foam (0.25 oz), 2 dashes Fee Brothers bitters, and 0.25 tsp superfine sugar (optional if using aquafaba).

Dry shake (no ice) vigorously for 20–30 seconds until the mixture triples in volume and develops a stable foam. If using a shaker, close and shake hard; if using an immersion frother or hand whisk, whip until stiff peaks begin to form.

If the foam is too stiff, add up to 0.5 tsp cold water and whisk briefly to soften. The foam should be airy but hold shape on the cocktail.

Using the back of a bar spoon or a small spoon, gently spoon the foam on top of the strained cocktail, creating a 1/2