Roast Shishito peppers over wood fired grill. Combine equal parts (by weight) water, agave, and roasted peppers and blend. Fine strain through chinos. Syrup is good for up to a week.
Left over vegetable stocks and trimming are cooked on the grill until crisp and then blended in a spice grinder.
Combine ingredients in tin, shake, and strain over fresh ice.Garnish with sea salt and vegetable ash rim, roasted shishito pepper.