ATATAWA TWIST  recipe by Kristine Nguyen of Captain Foxheart’s Bad News Bar

The Atatawa Twist is named after Japanese indie band OOIOO’s song “Atatawa.” The twist is that the concoction comes out like a fluffy, light flip thanks to the egg white. In case you’re wondering what else you can do with the lemongrass syrup, we suggest adding a few drops to your regular gin and tonic or drizzle it into iced tea and over fresh fruit.

1½ oz. Mizu “Lemongrass” Shochu (a Japanese spirit, not to be confused with the Korean spirit, soju)
½ oz. rancio sec (a dry wine, something like a fino sherry)
½ oz. lemongrass syrup*
½ oz. fresh-squeezed lime juice
1 oz. coconut water
1 egg white

METHOD: Combine all ingredients in a shaker full of ice and shake well for 20 to 30 seconds. Alternatively, Kristine recommends putting all ingredients (no ice added) into a blender, allowing the mixture to blend completely. Serve in a pre-chilled glass.

*Lemongrass Syrup

1 cup water
1 cup sugar
2 to 3 lemongrass stalk cores, finely chopped
2 to 3 lemon grass stalks, rinsed and cut into 6-inch lengths

METHOD: On medium heat, combine water, sugar and chopped lemongrass in a small pot. Stir continuously for about 10 minutes or until sugar fully dissolves. Take pot off heat and allow to cool. Once cool, put remaining lemongrass stalks in a Mason jar, and pour syrup over them. Refrigerate syrup.


This article was originally published in the Summer 2017 issue of My Table magazine, now on newsstands. To purchase a copy online, click here. To find one at a local retailer, click here