Taïwan Connexion #2

Muddle the cardamom pod thoroughly in your mixing tin to release its aromatic oils.

Add the shochu, freshly squeezed lime juice, and egg white to the tin.

Dry shake the mixture vigorously to emulsify the egg white, creating a rich froth.

Add ice to the tin, and shake again with brisk motion until well-chilled.

Double strain the cocktail into a chilled cocktail coupe to ensure a smooth finish.

Serve and savor the dry, tart, and slightly bitter notes, complemented by the subtle sweetness of the shochu and the mildness of the egg white.