Shake all ingredients on ice for perfect foam, then dry shake. Double strain into pre-cooled cocktail glass. Garnish with homemade chocolate grids of dark chocolate with Togarashi powder.
*Preparation of the fatwashed Wanderlust Gin:
Heat 250g of butter in a pot and clarify (or use ghee), pour heated clarified butter into a jar filled with 75g Organic Cacao Nibs and close the jar. In the beginning, toss liquid butter regularly, then let butter cool down. Leave cooled butter with the Cacao Nibs to stand for a day (enfleurage), heat flavoured butter in a jar (e.g. in a water bath or gastro dishwasher). Strain heated liquid butter into a fresh preserving jar and add 350ml THE DUKE Wanderlust Gin to it. Gently swirl this mixture a few times and place in the freezer overnight, pierce the frozen fat layer and strain the fatwashed spirit through a cloth and filter.
**Preparation of the Raspberry shrub:
2 parts fruit/1 part sugar/1 part fruit vinegar
Put frozen organic raspberries and white sugar into a clean jar, leave to stand at room temperature for three days. The sugar absorbs flavours and liquid. Add organic raspberry vinegar (e.g. Allgäuer Ölmühle), mix well, strain and filter through a sieve.
***Preparation of the Togarashi syrup:
Briefly heat 500 ml water in a pot, add 500 g white sugar and stir until the sugar has completely dissolved. Remove the pot from the heat, add 10 g Togarashi powder (Japanese spice mixture of chili, tangerine peel, black sesame seeds, nori seaweed, Sansho pepper, hemp seeds, poppy seeds) to the pot and leave for about 1 hour. (depending on the desired spiciness).
****Preparation of the Truffle egg white:
Place organic eggs in a jar lined with kitchen paper and pour truffle oil over them until the kitchen paper is fully soaked. Leave for at least 2 days in a closed glass at room temperature so all the flavours can develope.