Chuhai
HighballFor any shochu
- 2 oz shochu
- 1 oz fresh yuzu juice
- 4 oz chilled soda water
- 1 slice of yuzu, lemon, or lime for garnish
Shochu cocktails
Every drink here was published by somebody else, and each card says who. We print the ingredient list, say which bottles in the catalogue it was written for, and send you to the author for the method. Nothing here is ours except the drinks marked Izakaya Juraku.
Across the 279 recipes on this page, lemon appears in 86, lime in 75 and soda water in 47. Lemon alone completes 8 of them. Add lime and the count is 13; add soda water and yuzu and it is 26. Start with the first of those before you buy a second bottle.
By what the shochu is made from
Highballs and chuhai
Japanese Yuzu Cocktail (Yuzu Chuhai)
HighballFor any shochu
- ½ cup club soda (soda water)
- ¼ cup shochu (any brand or type)
- 1 tbsp homemade simple syrup
- 1 tsp yuzu juice (extract)
- ice cubes
- 1 to 2 tsp korean citron tea (yuja cha) (optional)
- lime (optional; can use lemon)
Haiballer
HighballFor mugi shochu in general
- 1 1/2 ounces mizu shochu
- 1/2 ounce whisky
- 5 ounces golden delicious soda*
- 3 dashes bitters
- garnish: dried burdock root chip
Lemon Sour (Japanese)
HighballFor any shochu
- juice of 1/2 lemon
- 1/4 cup shōchū (or soju)
- 1/2 cup soda water
- 1 tablespoon simple syrup (1 tablespoon sugar mixed with 1 tablespoon water)
- ice cubes
punchdrink.com · Teppoudama, Tokyo, Japan
Gari Hai
HighballFor any shochu
- scant 1 3/4 ounces shochu
- 6 to 7 ounces soda water, to top
- Garnish: 1 large pinch of gari (pickled ginger slices, pink or yellow)
punchdrink.com · Kenta Goto, New York City
Hakumai Highball
HighballWritten for Hakutake Shiro
- 1 ounce rice shochu (such as hakutake shiro)
- 3/4 ounce rice vodka (such as suntory haku)
- 4 ounces soda water
- Garnish: pickled ginger
punchdrink.com · Tokyo Record Bar, New York
Miso Dark 'n' Stormy
HighballFor any shochu
- 2 ounces shochu
- 1 ounce miso syrup (see editor's note)
- 3/4 ounce yuzu juice
- cynar, to top
- soda, to top
punchdrink.com · Orlando Franklin McCray, New York City
Ringo Soda
HighballFor any shochu
- 2 ounces shochu, preferably mizu
- 3 ounces fresh-pressed granny smith apple juice
- 3 ounces fresh-pressed gala apple juice
punchdrink.com · Julia Momosé, Kumiko, Chicago
Silver Chawari
HighballWritten for Hakutake Shiro
- 2 ounces hakutake ginrei shiro shochu
- 1/2 ounce oka kura japanese bermutto sake vermouth
- 3 to 4 ounces chilled ryokucha (see editor's note)
punchdrink.com · Brian Evans and George Padilla, Brooklyn, New York
The Rule of Thirds Chu-Hai
HighballFor any shochu
- 1 1/2 ounces shochu
- 1 1/4 ounce grapefruit juice
- 3/4 ounce sweetened hojicha tea (see editor's note)
- club soda, to top
punchdrink.com · Orlando Franklin McCray, Nightmoves, New York
Tree-Chu-Hi
HighballFor mugi shochu in general
- 1 1/2 ounces mizu saga barley shochu
- 1/2 ounce bittermens commonwealth tonic liqueur
- 4 ounces fever-tree sparkling pink grapefruit soda
- Garnish: grated grapefruit zest or a grapefruit twist, and a pinch of salt
Coffee & Tonic
HighballWritten for SG Shochu IMO
- the sg shochu imo 35ml
- cold brew coffee 45ml
- maple shrub (maple syrup 3: apple vinegar2) 10ml
- tonic water
- fresh rosemary
Hybrid Highball [IMO]
HighballWritten for SG Shochu IMO
- the sg shochu imo 30ml
- pisco 15ml
- soda
- grapefruit peel
Hybrid Highball [KOME]
HighballWritten for SG Shochu KOME
- the sg shochu kome 30ml
- calvados 15ml
- soda
- lemon peel
Oolong-Hai (Shochu Iced Tea)
HighballFor imo shochu and mugi shochu in general
- 6 parts oolong tea (substitute with sencha (green tea) for a sencha-hai)
- 4 parts shochu (i recommend satsuma imo (sweet potato) or mugi (barley))
- ice
Yuzu Chuhai
HighballFor mugi shochu in general
- 2.5 oz iichiko bar yuzu liqueur
- 1 oz iichiko barley shochu
- 0.5 oz fresh lemon juice
- ice
- club soda
- Garnish: lemon peel
Ryokucha-hai (Green Tea x Shochu)
HighballFor any shochu
- 1 part shochu to 2 parts green tea
- ice
foodandwine.com · Takuma Watanabe (Midnight Blue, L’Americana, Martiny’s, New York)
Japanese Lemon Sour (Lemon Chu-Hi)
HighballWritten for iichiko Silhouette
- 1.5 ounces shochu
- 1/3 ounce lemon juice
- 1/3 ounce honey syrup
- 1 pinch of Salt
- Club Soda
- Lemon slices, for garnish
foodandwine.com · Kevin Sheridan, n/soto (Los Angeles)
Shochu Highball (Oita Chu-Hi)
HighballWritten for Nikaido Oita Mugi Shochu
- 2 ounces barley tea-infused shochu, such as Nikaido Oita Mugi Shochu
- ¼ ounce sweet vermouth, such as Lo-Fi Sweet Vermouth
- House-made pandan coconut soda (recipe below)
- 2 dashes orange bitters
- Orange peel, for zest
- Pandan leaf, for garnish
foodandwine.com · Kendra Hada, ABV Bar (San Francisco)
TokyoSlide
HighballFor mugi shochu in general
- 2 ounces shochu
- 2 ounces sparkling apple cider (such as Martinelli's)
- Lemon twist, for garnish
iichiko.com · Sanwa Shurui
Aperol Spritz
HighballWritten for iichiko Saiten
- 1 oz iichiko Saiten
- 1 oz Aperol
- 0.5 oz Orange Juice
- Topped with Prosecco
- Topped with Club Soda
- Citrus Wheel
iichiko.com · Sanwa Shurui
Blackberry Hai
HighballWritten for iichiko Silhouette
- 2 oz iichiko Silhouette
- Topped with Club Soda
- Muddled Blackberries
iichiko.com · Sanwa Shurui
Blood Orange Hai
HighballWritten for iichiko Silhouette
- 2 oz iichiko Silhouette
- 0.5 oz Blood Orange Juice
- Topped with East India Tonic
iichiko.com · Sanwa Shurui
Cucumber Spritz
HighballWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 1 oz Lime Juice
- 0.75 oz Simple Syrup
- Topped with Club Soda
- Cucumber Slice
iichiko.com · Sanwa Shurui
Floral Hai
HighballWritten for iichiko Silhouette
- 2 oz iichiko Silhouette
- 0.5 oz Violet Liqueur
- Topped with Club Soda
iichiko.com · Sanwa Shurui
Grapefruit Hai
HighballWritten for iichiko Silhouette
- 2 oz iichiko Silhouette
- Topped with Fever-Tree Grapefruit
- Grapefruit Slice
iichiko.com · Sanwa Shurui
Shochu Tonic
HighballWritten for iichiko Saiten
- 2 oz iichiko Saiten
- Topped with Tonic Water
- Lemon or Orange Wedges
iichiko.com · Sanwa Shurui
Tokyo Mule
HighballWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 1 oz Lime Juice
- 1 oz Ginger or Simple Syrup
- Top with Ginger Beer/Soda
- Lime Wedge
imbibemagazine.com · Bar Goto Niban, Brooklyn
Coffee Chuhi: A Shochu Highball
HighballFor mugi shochu in general
- 1 oz. coffee-infused mugi shochu
- 2 tsp. coffee liqueur
- 1 oz. chilled tonic water
- 3 oz. chilled soda water
imbibemagazine.com · Kenta Goto
Lychee and Pear Chuhi: A Shochu Highball
HighballFor imo shochu in general
- 1 1/2 oz. imo shochu
- 1 1/2 tsp. Elderflower & Pear Mix
- 1 oz. chilled tonic water
- 3 oz. chilled soda water
JSS Shochu · Matthew Hunter, New York, NY
Low Ball
HighballFor mugi shochu in general
- 1.5 oz Mugi Shochu (Barley), Hyakunen No Koduoku, Barrel-Aged 100 years of solitude, Kuroki Honten, Miyazaki
- 1.5 oz carbonated hojicha tea
- 1.5 oz coconut soda
JSS Shochu · Jenna Hemsworth, Sydney, Australia
Saiten Spritz
HighballWritten for iichiko Saiten
- 30mL Mugi Shochu (Barley), Iichiko Saiten, Oita
- 10mL Campari
- 10mL lemon juice
- 60mL grapefruit, sage and pink peppercorn soda
JSS Shochu · Toms Remers, Riga, Latvia
Sea-Wari
HighballFor mugi shochu in general
- 60ml Mugi Shochu (Barley), Kanehachi, Oita
- 10ml Mezcal
- 15ml sea water
- 7ml dill syrup
JSS Shochu · Masa Urushido, New York, NY
Yuzu-shio Chuhai
HighballFor mugi shochu in general
- 1.5oz Mugi Shochu (Barley), Mizu No Mai-Lemon Glass, Saga
- 3/4oz salted yuzu sherbet
- Soda water
Matcha Highball
HighballFor kome shochu in general
- Large ice cubes
- 1.5 oz (45 ml) Rice Shochu
- 0.5 oz (15 ml) Matcha syrup (house-made or purchased)
- Soda water, to top
- Lemon wheel, for garnish
Mugi Mule
HighballFor mugi shochu in general
- 1.5 oz (45 ml) Barley Shochu
- 3 oz (90 ml) Ginger beer
- 0.5 oz (15 ml) Fresh lime juice
- Lime wedge, for garnish
- Large ice cubes
Mutual Trading · Lisa Copenhaver, Beverage Director, Claremont Club, California
Tokyo Mule
HighballFor imo shochu in general
- 1 oz Shiranami Shochu
- 3-4 oz ginger beer
- ½ lime, cut up
- lime wheel garnish
Yuzu Shochu Spritz
HighballFor kome shochu in general
- Large ice cubes
- 1.5 oz (45 ml) Rice Shochu
- 1 oz (30 ml) Fresh yuzu juice (or yuzu concentrate)
- Club soda, to top
- Fresh mint sprig, for garnish
Calamansi Highball
HighballWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 2 oz Soda Water
- 2 oz Calamansi Juice (Sun Tropics Calamansi Lime Nectar)
- 1-2 Calamansi (For garnish)
Nankai Shochu · Kendra Hada
Day Break
HighballWritten for Nankai Imo Black
- 1 oz Nankai Imo Black
- 0.5 oz Nankai White Oak
- 0.5 oz Mommenpop Seville Orange
- 2 dashes FloraLuna Smoked Salt and Pepper Bitters
- 0.25 oz Banana Syrup
- 3 oz Soda Water
- Banana Syrup
- 250 g Banana Peels
- 250 g Sugar
- 250 g Water
Island Palmer
HighballWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 1 oz Lemonade
- 3 oz Iced Tea
Nankai Shochu · Nankai
Nankai Green Tea
HighballWritten for Nankai Shochu (Original)
- 2 oz. Nankai Shochu
- 4 oz. Green Tea
Nankai Hop Soda Highball (Hoppy-Hi)
HighballWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 4 oz Lagunitas Hoppy Refresher
- 1 wedge Orange (Optional)
- 1 Orange Peel for garnish
Nankai Shochu · Mai, Nankai co-founder
She So Good (Red Shiso Highball)
HighballWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 1 oz Red Shiso Syrup
- 0.5 oz Simple Syrup (optional)
- 2 oz Soda Water
- 1 leaf Shiso
Shiso-jito
HighballWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 1 oz Lime Juice
- 0.5 oz Simple Syrup
- 4 leaves Shiso
- 1 oz Club Soda
- 5 oz Crushed Ice
Nankai Shochu · Jen Ackrill
The Ackrill Spritz
HighballWritten for Nankai Shochu (Original)
- 1.5 oz Nankai Shochu
- 1.5 oz Cocchi Americano
- 1.5 oz Carpano Antica (Sweet Vermouth)
- 1.5 oz Soda Water (La Croix Passionfruit preferred)
- 1 wedge Lime
Nankai Shochu · Masaya Yagishita
The Nankai Mangrove: Shochu and Tonic
HighballWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 4 oz Tonic Water
- ½ Lime
- 6-10 Spearmint Leaves (Include pepperment stems and leaves if available.)
Nankai Shochu · Nankai
Yuzu Pop aka Amami Mule
HighballWritten for Nankai Shochu (Original)
- 2 oz. Nankai Shochu
- 4 oz. Ginger Ale (Can also use ginger beer)
- 2-4 dashes Yuzu Juice
St. George Spirits · Chris Lane, Ramen Shop, Oakland
California Shochu Highball
HighballFor any shochu
- 1 1/4 oz St. George California Shochu
- 3 oz Fever Tree Tonic
- 2 oz Q Club Soda
Takara Sake USA · Kevin Diedrich, Pacific Cocktail Haven
Shibuya Hi-Ball
HighballWritten for Takara Yokaichi Kome Shochu
- Yokaichi Kome: 1.5 oz
- Elderflower Tonic: 0.5 oz
- Sparkling Yuzu Soda: 3 oz
- Ice: Spear
- Garnish: Lemon twist
Takara Sake USA · Amy Traynor
Spring Shochu Tonic
HighballFor any shochu
- Ikkoman Honkaku Shochu: 2 oz
- Italicus: 0.5 oz
- Maldon Sea Salt: 1 dash
- Fever-Tree Light Tonic: 1 part
Takara Sake USA · Amy Traynor
Winter Shochu Mule
HighballFor any shochu
- Ikkomon Honkaku Shochu: 2 oz
- Blood Orange Juice: 1 oz
- Allspice Dram: 1 bar spoon
- Ginger Beer: 1 part
Takara Sake USA · Amy Traynor
Yuzu Chu-Hi
HighballWritten for Yokaichi Mugi Honkaku Barley Shochu
- Yokaichi Mugi (Barley) Shochu: 2.5 oz
- Lemon Juice: 0.75 oz
- Yuzu Syrup: 0.5 oz
- Top with: Sparkling Water
Hana Hana Highball
HighballFor kokuto shochu in general
- 2 oz Nankai Shochu or Nankai Gold
- 4 oz soda water, the more carbonated the better
- One third of a lemon, squeezed in
Nankai Shochu · Carey Jones and John McCarthy
Shiso Highball
HighballWritten for Nankai Shochu (Original)
- 1.5 oz Nankai Shochu
- 3 oz club soda
- 5 shiso leaves
- 0.25 oz simple syrup
Sours and shaken drinks
punchdrink.com · Kelly Brophy, Cheu Noodle Bar, Philadelphia, PA
Blue Calpico Chu-Hai
ShakenFor shiso, sesame, yuzu and other flavoured shochu in general
- 1/4 ounce blue curaçao, preferably bols
- 1 ounce calpico concentrate
- 1 ounce green tea shochu, preferably gyokuo
- 1 ounce gin, preferably bluecoat
- 1/4 ounce lemon juice
- soda water
- Mist of orange blossom water
- Garnish: orange twist
punchdrink.com · Kenta Goto, New York City
Koji-San
ShakenWritten for iichiko Saiten
- 1 ounce plus 5 teaspoons shochu, preferably iichiko saiten
- 1/2 teaspoon mezcal, preferably fidencio joven
- 3/4 ounce citrus blend (equal parts lemon and lime juice)
- 5 teaspoons simple syrup
- 1 1/2 teaspoons celery juice
punchdrink.com · Christian Suzuki, Kagano (Pop Up!), San Francisco
Renai Revolution
ShakenWritten for iichiko Saiten
- 1 1/2 ounces shochu, preferably iichiko saiten
- 1/2 ounce pandan-vanilla syrup (see editor's note)
- 1/2 ounce lime juice
- 2 ounces united sodas of america white grape
punchdrink.com · Xavier Herit, New York City
Sho Sho
ShakenFor shiso, sesame, yuzu and other flavoured shochu in general
- 1 ounce akanone carrot shochu
- 1 ounce oloroso sherry
- 3/4 ounce lime juice
- 3/4 ounce carrot-ginger syrup (see editor's note)
- root beer
punchdrink.com · Nikola Nikoletić, New York City
Shochu Sour
ShakenWritten for Mugon Rice Shochu
- 2 ounces mugon rice shochu
- 3/4 ounce lime juice
- 1/2 ounce yuzu kosho syrup (see editor's note)
- 1/4 ounce fresh kaki apple juice
- 2 dashes angostura bitters
- egg white
- Garnish: mint sprig
punchdrink.com · Karen Fu, Thunderbolt, Los Angeles
Springy Chuhai
ShakenWritten for Mizu Lemongrass Shochu
- 1 dash orange flower water
- 2 kumquats, halved
- 1/2 ounce cane syrup (1:1 evaporated cane sugar to water)
- 1/2 ounce calpico
- Garnish: kumquat slice
- 3/4 ounce meyer lemon juice
- 1/2 ounce shochu, preferably mizu lemongrass shochu
- 1 1/2 ounce gin, preferably roku or martin miller's
- east imperial tonic water
Easy Shochu Margarita
ShakenFor imo shochu in general
- 2 oz 20-25% abv imo shochu
- 0.5 oz curacao or triple sec
- 0.5 oz lime juice
Satsuma Margarita
ShakenFor imo shochu in general
- 1.5 oz 20-25% abv imo shochu
- 0.5 oz ferrand agave curacao
- 0.5 oz yuzu-shu
- 0.5 oz lime juice
Shiso Mojito
ShakenFor kokuto shochu in general
- 2 oz amami shochu (25% abv) or 1.5 oz of rum
- 0.25 oz fresh lime juice
- 0.25 oz simple syrup
- 3 shiso leaves
Espresso Martini
ShakenWritten for SG Shochu MUGI
- the sg shochu mugi 40ml
- espresso 30ml
- maple syrup 7ml
- fresh rosemary
Mamie Taylor
ShakenWritten for SG Shochu MUGI
- the sg shochu mugi 40ml
- home made ginger honey 40ml
- lime 13ml
- soda 75ml
Pegu Club
ShakenWritten for SG Shochu MUGI
- the sg shochu mugi 40ml
- cointreau 20ml
- lemon juice 13ml
- angostura bitters 1 dash
- orange bitters 1 dash
Sherry Cobbler
ShakenWritten for SG Shochu KOME
- the sg shochu kome 20ml
- oloroso sherry 20ml
- st. germain 10ml
- apple juice 30ml
- lemon juice 5ml
- simple syrup 1 bar spoon
foodandwine.com · Shingo Gokan, Angel’s Share (New York City)
Flirtibird
ShakenFor mugi shochu in general
- 1½ ounces barley shochu
- 1 ounce yuzu juice
- ½ ounce agave syrup
- 2 shiso leaves (1 torn, 1 garnish)
- Plum‑salt, for rim
foodandwine.com · Julia Momosé, Kumiko (Chicago)
Midori Shochu Sour
ShakenWritten for Mizu Green Tea Shochu
- 3 tablespoons (1 1/2 ounces) Mizu Green Tea Shochu (see Note)
- 2 tablespoons (1 ounce) melon liqueur (such as Midori)
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 tablespoon fresh lime juice (from 1 lime)
- 1 tablespoon simple syrup
- 0.25 cup club soda
- Honeydew melon ball
gastronomblog.com · Leah Hall, Gastronom Cocktails
The Japanese Sidecar - A Iichiko Silhouette Shochu Cocktail
ShakenWritten for iichiko Silhouette
- 1.75 ounces iichiko silhouette Shochu
- .75 ounce triple sec
- .50 ounce freshly squeezed lemon juice
- 4 dashes orange bitters
- brown sugar for rimming glass
iichiko.com · Sanwa Shurui
Blueberry Mojito
ShakenWritten for iichiko Saiten
- 1.5 oz iichiko Saiten
- 1 oz Lime Juice
- 0.75 oz Simple Syrup
- Topped with Club Soda
- Muddled Blueberries
- Mint Sprig
iichiko.com · Sanwa Shurui
Citrus Rose
ShakenWritten for iichiko Saiten
- 1.5 oz iichiko Saiten
- 0.75 oz Lime Juice
- 0.5 oz Grapefruit Juice
- 0.75 oz Rosemary Syrup
- Rosemary Sprig + Grapefruit Wedge
iichiko.com · Sanwa Shurui
Citrus Spritz
ShakenWritten for iichiko Saiten
- 1.5 oz iichiko Saiten
- 0.75 oz Lime Juice
- 0.5 oz Grapefruit Juice
- 0.75 oz Thyme Syrup
- Topped with Club Soda
- Mint Sprig + Grapefruit Wheel
iichiko.com · Sanwa Shurui
Cucumber Aperol Spritz
ShakenWritten for iichiko Saiten
- 1.5 oz iichiko Saiten
- 1 oz Aperol
- 0.75 oz Lime Juice
- 0.5 oz Simple Syrup
- Topped with Prosecco
- 2 Muddled Cucumber Slices
iichiko.com · Sanwa Shurui
Geisha Caipirinha
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 4 Lime Wedges
- 2-3 tbsp Sugar
- Top with Club Soda
iichiko.com · Sanwa Shurui
Iichee Pop
ShakenWritten for iichiko Silhouette
- 1.5 oz iichiko Silhouette
- 1 oz Lychee Rosemary Syrup
- Topped with Club Soda
- Rosemary Sprig
iichiko.com · Sanwa Shurui
iichiko Piña
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 1 oz Lime Juice
- 0.75 oz Simple Syrup
- 0.5 oz Pineapple Juice
- Mint Sprig + Fruit
iichiko.com · Sanwa Shurui
iichiko Refresher
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 0.75 oz Lemon Juice
- 0.5 oz Mint Syrup
- 0.25 oz Orange Juice
- 0.5 oz Triple Sec
- Mint Sprigs
iichiko.com · Sanwa Shurui
Not A Margarita
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 0.5 oz Lime Juice
- 0.5 oz Grapefruit Juice
- 0.5 oz Simple Syrup
- 0.5 oz Triple Sec
- Citrus Wheel
iichiko.com · Sanwa Shurui
Oita Gimlet
ShakenWritten for iichiko Silhouette
- 2 oz iichiko Silhouette
- 0.75 oz Lime Juice
- 0.5 oz Simple Syrup
- Green Peppers
iichiko.com · Sanwa Shurui
Peach Fizz
ShakenWritten for iichiko Saiten
- 1.5 oz iichiko Saiten
- 0.75 oz Lemon Juice
- 0.25 oz Yuzu Juice
- 0.5 oz Simple Syrup
- 0.5 oz Peach Schnapps
- Topped with Club Soda
- Peach Slice
iichiko.com · Sanwa Shurui
Pineapple Matcha
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 0.75 oz Matcha Syrup
- 0.75 oz Lime Juice
- 0.5 oz Pineapple Juice
- 0.25 oz Yuzu Juice
- Muddled Basil
iichiko.com · Sanwa Shurui
Pineapple Sour
ShakenWritten for iichiko Saiten
- 1.5 oz iichiko Saiten
- 1 oz Campari
- 0.5 oz Lime Juice
- 0.5 oz Pineapple Juice
- 0.5 oz Simple Syrup
- Fruit Garnish
iichiko.com · Sanwa Shurui
Proper Pearing
ShakenWritten for iichiko Silhouette
- 1.5 oz iichiko Silhouette
- 1 oz Pear Juice
- 0.75 oz Simple Syrup
- 0.75 oz Lemon Juice
- Topped with Prosecco
- Pear Slices
iichiko.com · Sanwa Shurui
Saiten Mojito
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 1 oz Lime Juice
- 1 oz Simple Syrup
- Topped with Club Soda
- Mint Sprigs
iichiko.com · Sanwa Shurui
Shochutini
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 1 oz Lemon Juice
- 0.5 oz St. Germain
- 0.25 oz Simple Syrup
- Lemon Peel
iichiko.com · Sanwa Shurui
Spicy Matcha
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 0.75 oz Lime Juice
- 0.75 oz Matcha Syrup
- 0.25 oz Yuzu Juice
- Muddled Jalapeño Peppers
iichiko.com · Sanwa Shurui
Spicy Pear
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 1 oz Lime Juice
- 0.75 oz Desert Pear Syrup
- 2 Jalapeño Pepper Slices
- Lime Wheel
iichiko.com · Sanwa Shurui
Strawberry Cooler
ShakenWritten for iichiko Silhouette
- 2 oz iichiko Silhouette
- 0.5 oz Strawberry Liqueur
- Topped with Club Soda
- Fruit of Choice
iichiko.com · Sanwa Shurui
Strawberry Mojito
ShakenWritten for iichiko Saiten
- 1.5 oz iichiko Saiten
- 1 oz Lime Juice
- 0.75 oz Mint Syrup
- Muddled Strawberries
- Topped with Club Soda
- Mint Sprig + Strawberry
iichiko.com · Sanwa Shurui
Summer Cooler
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 0.75 oz Matcha Syrup
- 0.5 oz Lime Juice
- 0.5 oz Cucumber Juice
- 0.25 oz Yuzu Juice
- Cucumber Slices
iichiko.com · Sanwa Shurui
That Thing You Dew
ShakenWritten for iichiko Silhouette
- 1.5 oz iichiko Silhouette
- 1 oz Honey Dew Melon Juice
- 0.75 oz Ginger Syrup
- 0.75 oz Lemon Juice
- 6 Basil Leaves
iichiko.com · Sanwa Shurui
Umami Gimlet
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 1 oz Lime Juice
- 0.75 oz Simple Syrup
- Lime Wheel
iichiko.com · Sanwa Shurui
Watermelon Cooler
ShakenWritten for iichiko Saiten
- 1.5 oz iichiko Saiten
- 0.75 oz Lemon Juice
- 0.25 oz Yuzu Juice
- 0.5 oz Simple Syrup
- Topped with Prosecco
- 2 Muddled Watermelon Slices
iichiko.com · Sanwa Shurui
White Tea Cooler
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 1 oz Lemon Juice
- 0.75 oz Simple Syrup
- 1 oz White Tea (Cold)
- Flower Sprig or Herb Sprig
iichiko.com · Sanwa Shurui
Yuzu Spritz
ShakenWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 0.75 oz Lime Juice
- 0.75 oz Simple Syrup
- 0.25 oz Yuzu Juice
- Topped with Club Soda
- Mint Sprigs
imbibemagazine.com · Julia Momosé
Autumn's Jacket From Julia Momosé
ShakenFor mugi shochu in general
- 1 1/2 oz. barley shochu (Kintaro Honkaku suggested)
- 1/2 oz. crème de cassis
- 1/2 oz. Cynar
- 1/4 oz. Bénédictine
- 1/4 oz. simple syrup (1:1)
- 1/4 oz. fresh lemon juice
- Garnish: rosemary sprig
imbibemagazine.com · Pabu, San Francisco
Izumi Pimm: A Shochu Pimm's Cup
ShakenFor imo shochu in general
- 2 oz. imo shochu
- 1/2 oz. Pimm’s
- 1/4 oz. ginger liqueur
- 1/2 oz. fresh lemon juice
- slice of cucumber
- 2 mint leaves (plus more for garnish)
- Garnish: Fresh mint leaves
imbibemagazine.com · Takuma Watanabe, Martiny's, New York City
Maia From Martiny's
ShakenWritten for iichiko Saiten
- 1 1/2 oz. iichiko Saiten shochu
- 2 oz. pineapple juice
- 1/2 oz. yuzu juice
- 1/2 oz. basil syrup
- Garnish: basil leaf
imbibemagazine.com · Casa Sensei, Fort Lauderdale
Shochu Peach Fizz: A Shochu Sour
ShakenWritten for Mizu Shochu Saga Barley
- 2 oz. shochu (Casa Sensei uses Mizu "Saga Barley")
- 1/2 oz. fresh lime juice
- 1/2 oz. peach purée
- 1/2 oz. simple syrup (1:1)
- Fresh egg white (pasteurized if you like)
- Garnish: Peychaud’s bitters
JSS Shochu · Saan Dhakal, Hong Kong
8 Shades
ShakenWritten for SG Shochu IMO
- 50 ml Kumquat Yogurt Shochu*
- 15 ml Salted Coconut Syrup*
- 30 ml Plankton Apple Sherbet*
- *Kumquat Yogurt Shochu
- 750 ml SG Imo Shochu (Sweet Potato)
- 200 g kumquat (zest only)
- 250 g fresh yogurt (Clarified)
- *Salted Coconut Syrup
- 1 ltr coconut water
- 1 tsp salt
- 1 pinch Arabic gum
- *Plankton Apple Sherbet
- 500 ml clear apple juice
- 15 g phytoplankton powder
- 500 g sugar
- 2 tsp malic acid
- 2 tsp tartaric acid
JSS Shochu · Chris Bostick, Half Step, Austin TX
Amami Island Colada
ShakenWritten for Jougo Shochu
- 2.5 oz Jougo Shochu
- 0.5 oz Brown Sugar Matcha Coconut Cream
- 0.75 oz lemon juice
- 0.25 oz apricot liqueur
- 2 dashes of Angostura bitters
JSS Shochu · Nikola Nikoletic, Patent Pending, NYC
Amami Punch
ShakenWritten for Lento Kokuto Shochu
- 1.75 oz Re Lento Brown Sugar Shochu
- 0.5 oz Plantation OFTD Over Proof Rum
- 0.5 oz Orange Dry Curacao (Nikola uses Pierre Ferrand)
- 0.75 oz strawberry shrub*
- 0.5 oz yuzu juice
- 3 dash soy sauce (low sodium one)
JSS Shochu · Ben Rojo, New York, NY
Earth Angel
ShakenFor mugi shochu in general
- 45mL Sakura-casked Mugi Shochu (Barley), Mizu no Mai, Saga
- 90mL charred pineapple and Thai basil water (clarified juice)
- 5mL kokuto (black sugar) coconut syrup
JSS Shochu · Kevin Diedrich, Kona Street Market and Pacific Cocktail Haven, San Francisco
Express Yourself
ShakenWritten for Yamasemi Rice Shochu
- 1.5 oz Yamasemi Rice Shochu
- 2 oz Cold Brew
- 0.5 oz Licor 43
- 1 tsp anko
- 1 whole Egg
JSS Shochu · Aaron Plein, PABU, San Francisco
Green Tiger
ShakenWritten for Lento Kokuto Shochu
- 2 oz ReLento Brown Sugar Shochu
- 0.25 Taylor’s Velvet Falernum
- 0.5oz Orgeat
- 0.75 oz lime
- 1 cucumber slice
- 5 mint leaves
- 2 jalapeño slices
JSS Shochu · Chris Bostick, HalfStep, Austin TX
Hana Sour
ShakenFor any shochu
- 2.5 oz Shiranami Kuradashi Shochu
- 0.75 oz pink peppercorn chamomile syrup
- 0.375 oz lemon juice
- 0.375 oz lime juice
- Egg white
JSS Shochu · Vlad Novikov, Silver Lyan, Washington D.C.
Highball
ShakenWritten for Jougo Shochu
- 2 oz Jougo Shochu
- ⅔ oz Coriander Cordial
- 0.5 oz Lemon Juice
- 0.5 oz Passionfruit Whey
JSS Shochu · Diego Cabrera, Madrid, Spain
Honey Moon
ShakenFor kome shochu and awamori in general
- 5 cl Awamori (Thai Indica Rice), Kumesen, Okinawa
- 1 cl Mezcal
- 1 cl Green Chartreuse
- 4 cl fresh lemon juice
- 3 cl chipotle syrup (made with honey)
- 1 cl egg white
JSS Shochu · Takuma Watanabe, New York, NY
ŌITA FIZZ
ShakenWritten for iichiko Saiten
- 45ml Mugi Shochu (Barley), Iichiko Saiten, Oita
- 15ml simple syrup
- 75ml milk-washed Kabosu & Kinako
- Top with soda
JSS Shochu · Haru Zenda, New York, NY
Kinpira
ShakenFor imo shochu in general
- 1.5oz Imo Shochu (Sweet Potato), Kuro Kirishima
- 4 drops burdock tincture
- 0.25oz lemon juice
- 0.25oz simple syrup
- 1 egg white
- Powdered carrot
- Toasted white sesame
JSS Shochu · Chris Bostick, Half Step, Austin TX
Kuma River Swizzle
ShakenWritten for Hakutake Shiro
- 2.5 oz Hakutake Shiro Shochu
- 0.5 oz fresh grapefruit juice
- 0.5 oz fresh lime juice
- 0.5 oz simple syrup (1:1)
- 1 slice of English cucumber
- 1 red grape
JSS Shochu · Thomas Waugh, San Francisco, CA
Miyazaki Martini
ShakenWritten for Kiroku 'Memory' Sweet Potato Shochu
- 2 oz Imo Shochu (Sweet Potato), Kiroku, Watanabe, Miyazaki
- 1 oz espresso
- 1/2 oz Japanese sweet potato syrup
- 2 drops vanilla extract
- 1 dash pink salt water (10:1 ratio)
- Garnish with shaved nutmeg
JSS Shochu · Gracie Peters, Sydney, Australia
New Girl
ShakenWritten for iichiko Saiten
- 30ml Muji Shochu (Barley), Iichiko Saiten, Oita
- 30ml blood orange grapefruit cordial
- 20ml lime juice
JSS Shochu · Philip Duff, New York, NY
Okimotive
ShakenWritten for Shimauta Awamori
- 1.5 shots (45ml) Awamori (Thai Indica Rice), Shimauta, Okinawa
- 1 shot (30ml) white crème de cacao
- 0.75 shot (22.5ml) extra-dry vermouth
- 0.5 shot (15ml) freshly squeezed lemon juice
- 3 dashes of Angostura cocoa bitters
JSS Shochu · Kevin Diedrich, Kona’s Street Market and Pacific Cocktail Haven, San Francisco
One Thousand Cranes
ShakenWritten for iichiko Saiten
- 2 oz Cucumber infused Iichiko Saiten
- 0.75 oz lemon juice
- 0.75 oz lemon verbena syrup
- 2 dashes orange bitters
JSS Shochu · Matthew Hunter, New York, NY
Plum
ShakenFor imo shochu in general
- 1 egg white
- 0.25oz lemon juice
- 0.5oz miso syrup
- 0.5oz Umeboshi Tahini
- 0.5oz Lustau Los Arcos Amontillado Sherry
- 1oz Diplomatico Exclusiva Reserva Rum
- 1oz Imo Shochu (Sweet Potato), Asahi-Mannen Genshu Mannenboshi, Miyazaki
JSS Shochu · Brian Matthys, New York, NY
Satsuma Punch
ShakenWritten for Kozuru Kuro Potato Shochu
- 2.5oz Imo Shochu (Sweet Potato), Kozuru Kuro, Kagoshima
- 0.5oz fresh mandarin juice
- 0.5oz fresh lemon juice
- 0.3oz red wine cinnamon syrup*
JSS Shochu · Brian Matthys, New York, NY
Sesame Flip
ShakenWritten for Beniotome Sesame Shochu
- 2oz Goma Shochu (Sesame), Beniotome, Fukuoka
- 1 whole egg
- 0.5oz Madeira
- 0.25oz coconut cream syrup
JSS Shochu · Nikola Nikoletic, Patent Pending, New York City
Shochu Sour
ShakenWritten for Mugon Rice Shochu
- 2 oz Mugon Rice Shochu
- 0.25 oz fresh kaki apple juice
- 0.5 oz yuzu kosho cane syrup*
- 0.75 oz lime juice
- 2 dash angostura
- Egg white
JSS Shochu · Mike Enright, Sydney, Australia
Super Cool Martini
ShakenWritten for Genkai "Iki"
- 30ml Mugi Shochu (Barley), Genkai 'Iki' Super Gold, Iki
- 30ml Ki No Be Gin
- 5ml Geraldton Wax Distillate
- 5ml lemongrass distillate
- 5ml Green Chartreuse
JSS Shochu · Caer Maiko Ferguson, Austin, Texas
What Would Usagi-chan Drink?
ShakenWritten for Rihei Ginger Shochu
- 1.5 oz Strawberry infused Rihei Ginger Shochu (Infuse for 6-24 hours in a cold space, until the shochu is red)
- 0.75 oz lemon juice
- 0.75 oz Calpico Syrup (1:1 white sugar:calpico)
JSS Shochu · Diego Cabrera, Madrid, Spain
Yellow Chilli
ShakenFor imo shochu in general
- 5cl Imo Shochu (Sweet Potato), Mellowed Kozuru Exellence-Kagoshima, macerated with Thai chili, fresh ginger and cardamom
- 4cl fresh lemon and lime juice
- 3cl simple syrup
- 1cl egg white
Mutual Trading · Lisa Copenhaver, Beverage Director, Claremont Club, California
Japonais 75
ShakenFor mugi shochu in general
- 1 ¾ shot iichiko Barley Shochu
- .75 shot simple syrup
- ginger ale
- lemon twist
Mutual Trading · Lisa Copenhaver, Beverage Director, Claremont Club, California
Koku Sour
ShakenWritten for Jougo Shochu
- 1 ¾ shot Jougo Shochu
- 1 shot simple syrup
- juice from ¾ of a lemon
- 1 cherry and lemon or lime wedge for garnish
Kokuto Bliss
ShakenFor kokuto shochu in general
- 2 oz (60 ml) Kokuto Shochu
- 2 oz (60 ml) Pineapple juice
- 1 oz (30 ml) Coconut milk
- 4 to 5 fresh mint leaves
- Large ice cubes
- Maraschino cherry, for garnish
Mutual Trading · Lisa Copenhaver, Beverage Director, Claremont Club, California
Mt. Fuji
ShakenFor kome shochu in general
- 1 ¾ shot Shiro Shochu
- .75 shot simple syrup
- juice from ½ of a lemon
- 2 fresh basil leaves
- splash of POM juice
- 1 slice Fuji apple
Bloody Mariko
ShakenWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 4 oz Tomato/Clamato Juice
- 0.5 oz Fresh Lemon Juice (Lime Juice okay too)
- 1-2 dash Worcestershire Sauce
- 1-2 dash Hot Sauce
- 1-2 dash Soy Sauce
- 1-2 pinch Yuzu Pepper (Wasabi as an alternative)
Nankai Shochu · Esteban De Luna and Paul Nakayama
Coffee-San
ShakenWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 0.5 oz Mr. Black Coffee Liqueur
- 0.5 oz Mango Juice
- 0.25 oz Pinneapple Juice
- 0.25 oz Lime Juice
- 1 Egg White
- Pinch Cinnamon (Freshly shaved)
Fig Daiquiri
ShakenFor any shochu
- 2 oz Nankai Shochu/Gold
- 2 Figs
- 0.5 oz Honey Syrup (Water : Honey (1:1))
- 1/3 Lemon
French 75 Type J
ShakenWritten for Nankai Shochu (Original)
- 1 oz Nankai Shochu
- 0.5 oz Simple Syrup
- 0.5 oz Fresh Lemon Juice
- 3 oz Champagne or Prosecco
Nankai Shochu · Esteban De Luna
Kappa Maki (Cucumber Wasabi Cocktail)
ShakenWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 2 oz Cucumber Juice (Fresh pressed is best)
- 0.5 oz Fresh Lime Juice
- 0.75 oz Chareau Aloe Liqueur
- 1 oz Soda Water
- 1-2 pinches Wasabi Salt (Kinjirushi Brand)
- 0.75 oz Kokuto Syrup (Simple Syrup is fine too)
- Kokuto Syrup
- ½ cup Kokuto Sugar
- ½ cup Raw Sugar
- 1 cup Water
Love & War (Strawberry Jalapeño Daiquiri)
ShakenWritten for Nankai Shochu (Original)
- 3 oz Nankai Shochu
- 0.5 oz Fresh Lemon Juice
- 0.5 oz Simple Syrup
- 5 Strawberries
- 3 slices Jalapeño
Nankai Shochu · Josh Gates
Nakatomi Tower (from Josh Gates Tonight)
ShakenWritten for Nankai Shochu (Original)
- 1.5 oz Nankai Shochu
- 2 halves Apricots, peeled
- 1 oz Simple Syrup
- ⅓ oz Yuzu Juice
- 1 oz Lemonade
- 3 pcs Luxardo Maraschino cherries
- 2 pcs Grapefruit
Nankai Mango Colada
ShakenWritten for Nankai Shochu (Original)
- Mango Colada
- 2 oz Nankai Shochu
- 1 oz Coconut Milk
- 3 oz Mango Juice
- 0.5 oz Lemongrass Syrup (Simple Syrup or agave is fine too)
- Lemongrass Syrup
- 1 cup Sugar
- 1 cup Water
- 1-2 stalks Lemongrass
Nankai Shochu · Nankai
Nankai Margherita
ShakenWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu or Nankai Gold
- 6 Grape tomatoes
- 3 Basil leaves
- ⅓ Lemon
- 1 tsp Honey
Nankai Shochu · Daniel Maldonado, The Recess Room
Nankai Milk Tea
ShakenWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- ¼ oz Lime Juice
- ¼ oz Lemon Juice
- ½ oz Pineapple Juice
- 1 tsp Campari
- 1.5 oz Honey Yogurt (4 oz lemon yogurt, 2 oz honey, 1 oz marscapone cheese. Yields 7 oz.)
- 1 pinch Nutmeg
Nankai Ramen Cocktail
ShakenWritten for Nankai Shochu (Original)
- Dashi Broth
- 1 cup Water
- 1 packet Dashi Packet (Prepacked teabags used to make Japanese dashi broth.)
- 1 tsp Sea Salt
- Ramen Cocktail
- 3 oz Nankai Shochu
- 1.5 oz Dashi Broth
- 1 oz Chopped Green Onions
- 0.25 oz Simple Syrup
- 1 dash Shiro Dashi (A dashi broth concentrate)
- 1-3 dashes Yuzu Juice
- 1 dash Chili Oil
Nankai Shochu · Esteban De Luna
Nankai Tiki
ShakenWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 1.5 oz Orange Juice (Fresh squeezed)
- 0.5 oz Lime Juice (Fresh squeezed)
- 0.5 oz Honey
Nankai Shochu · Paul Nakayama, Nankai co-founder
Nankai Wasabi Sour
ShakenWritten for Nankai Shochu (Original)
- 3 oz Nankai Shochu
- 1 oz Simple Syrup
- 0.75 oz Fresh Lemon Juice
- 1-2 pinches Wasabi Salt (Brand = Kinjirushi)
Nankai Shochu · Matthew Biancaniello
Ogo Seaweed Nankai Gold
ShakenWritten for Nankai Gold Shochu
- Ogo Seaweed-infused Nankai Gold
- 750 ml Nankai Gold (1 bottle)
- 4 cups Ogo Seaweed (500-512g)
- Seaweed Salad Garnish
- ½ cup Ogo Seaweed (Soaked in water to hydrate)
- 1 tbsp Rice Vinegar
- ½ tbsp Olive Oil
- ½ tsp White Miso
- 5 pcs Pea Blossoms
- Cocktail
- 2 oz Ogo-infused Nankai Gold
- ¾ oz Lime Juice
- ¾ oz Agave Syrup (1:1 water to agave)
- 5 pcs Surinam Cherries
- 5 leaves Lemon Verbena
Nankai Shochu · Gersom Gamez
Ougon Sour (Gold Sour)
ShakenWritten for Nankai Gold Shochu
- Passion Fruit Syrup
- 14 oz Frozen Passion Fruit Pulp
- 2.5 cups Raw Sugar
- Cocktail
- 1.5 oz Nankai Gold
- 1 oz Fresh Lemon Juice
- 0.75 oz Aquafaba
- 3-4 dashes Angostura Bitters
- 0.5 oz Passion Fruit Syrup
- 1 piece Lemon Peel
Peach Shochu Smash
ShakenWritten for Nankai Gold Shochu
- 2 oz Nankai Gold
- 0.5 oz Amaretto
- 0.5 oz Fresh Lemon Juice
- 0.25 oz Simple Syrup
- ½ Peach, White or Yellow
Nankai Shochu · Gersom Gamez
Pebble Charm
ShakenWritten for Nankai Shochu (Original)
- 1 oz Nankai Shochu
- 1 oz Nankai Acou Rum
- 0.25 oz Yuzu Liqueur
- 0.25 oz Lime Juice
- 0.75 oz Hazelnut Orgeat
- Hazelnut Orgeat
- 3 tbsp Hazelnut Butter
- 200 grams Hazelnut Milk
- 400 grams Sugar
- 1.5 tsp Orange Blossom Water
- 1.5 tsp Hazelnut Extract (Optional)
Spiced Holiday Cosmopolitan
ShakenWritten for Nankai Shochu (Original)
- Spiced Cranberry Juice
- 4 cups Water
- 2 cups Cranberries
- 4 pcs Cloves
- 1 stick Cinnamon
- 2 slices Ginger
- 1 peel Orange (1/4 orange)
- Spiced Holiday Cosmopolitan Cocktail
- 2 oz Nankai Shochu
- 2 oz Spiced Cranberry Juice
- 0.5 oz Fresh Lime Juice
- 0.5 oz Orange Liqueur
Nankai Shochu · Gersom Gamez, Salud
Squash and Rice
ShakenWritten for Nankai Gold Shochu
- 1.5 oz Nankai Gold
- 0.5 oz Cynar
- 0.25 oz Fresh Lemon Juice
- 3 bar spoons Pumpkin Jam (Trader Joe's brand)
- 1 piece Orange Peel
Nankai Shochu · Esteban De Luna
Tamarind Highball
ShakenWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 1.5 oz Tamarind Agua Fresca
- 0.25 oz Simple Syrup
- 0.25 oz Elderflower Liqueur
- 1 pc Tamarind Candy
Nankai Shochu · Jen Ackrill
The Snoosh
ShakenWritten for Nankai Shochu (Original)
- 1.5 oz Nankai Shochu
- 1 oz Lychee Juice
- 0.5 oz Giffard's Banane Du Brasil Liqueur
- 0.5 oz Cocktail Artists Triple Sec Syrup (Available nationwide at Walmart)
- 0.75 oz Lime Juice
- 0.5 oz Egg White
- 1 Grapefruit Peel
- 1 leaf Shiso
- 1 pinch Edible Gold Flakes (optional)
Nankai Shochu · Irwin Munoz, Big Bear, CA
Ube Horchata
ShakenWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 4 oz Rice Horchata
- 0.5 oz Ube Condensed Milk
What’s Up Doc? Cocktail
ShakenWritten for Nankai Gold Shochu
- Cocktail
- 1.5 oz Nankai Gold
- 1 oz Fresh Carrot Juice
- 0.5 oz Lemon Juice
- 0.5 oz Ginger Syrup
- 1 pinch Nutmeg
- Ginger Syrup
- 1 cup Water
- 1 cup Raw Sugar (Kokuto Sugar recommended)
- 0.5 cup Freshly Grated Ginger
St. George Spirits · Chris Lane, Ramen Shop, Oakland
Grass Cutter
ShakenFor any shochu
- 1 3/4 oz St. George California Shochu
- 1/4 oz St. George Terroir Gin
- 3/4 oz fresh lemon juice
- 1/2 oz pineapple juice
- 1/2 oz orgeat, like Small Hand Foods
- 1/4 oz vanilla syrup
- 1/4 oz ginger syrup
St. George Spirits · Dan Rek
Grizzly Pear
ShakenFor any shochu
- 1 1/2 oz St. George California Shochu
- 3/4 oz St. George Spiced Pear Liqueur
- 3/4 oz fresh lemon juice
- 1/2 oz cinnamon syrup
- 1/4 oz vanilla syrup
Takara Sake USA · Amy Traynor
Aki Sour
ShakenFor any shochu
- Ikkomon Honkaku Shochu: 2.5 oz
- Lemon Juice: 0.5 oz
- Apple Cider Syrup: 0.5 oz
- Cardamom Bitters: 1 dash
- Peach Bitters: 2 dashes
Takara Sake USA · Kevin Diedrich, Pacific Cocktail Haven
Espress Yourself
ShakenFor imo shochu in general
- Ikkomon (sweet potato) Honkaku Shochu: 1.5 oz
- Kahlua: 0.5 oz
- Turbinado Syrup: 0.5 oz
- Cold Brew Coffee: 2 oz
Kuro Cobbler
ShakenWritten for Kuro Yokaichi
- Orange: 3-4 slices
- Simple Syrup: 1/2 once
- Dry Sack Sherry: 2 oz
- Kuro Yokaichi (Sweet Potato Shochu): 2 oz
Takara Sake USA · Martha Chong
MIO Breeze
ShakenFor any shochu
- Takara Shochu: 2.0 oz
- Lime Juice: 0.5 oz
- Grenadine: 0.5 oz
- MIO Sparkling Sake: 2-3 oz
Takara Sake USA · Kevin Diedrich, Pacific Cocktail Haven
Okinawa Negroni
ShakenWritten for Towari Soba Shochu
- Towari: 1 oz
- Coconut Campari: 1 oz
- Pandan Cordial: 0.5 oz
- Ice: Big Rock
- Garnish: Lemon Twist
Takara Sake USA · Kevin Diedrich, Pacific Cocktail Haven
Shochu Daiquiri
ShakenWritten for Yokaichi Mugi Honkaku Barley Shochu
- Yokaichi Mugi: 2.0 oz
- Lime Juice: 0.75 oz
- Turbinado Syrup: 0.75 oz
- Lime Disc: 1
Takara Sake USA · Martha Chong
Sour Plum
ShakenFor any shochu
- Takara Shochu: 1.5 oz
- Kinsen Plum or Takara Plum Wine: 1.0 oz
- Lime Juice: 0.5 oz
- Simple Syrup: 0.5 oz
- Lime: 1
Takara Sake USA · Vivian Cromwell
Takara Club
ShakenWritten for Kuro Yokaichi
- Kuro Yokaichi: 1.5 oz
- Dry Vermouth: 0.5 oz
- Fresh Lemon Juice: 0.5 oz
- Strawberry and Rhubarb Syrup*: 0.5 oz
- Egg White: a half
- Garnish: Rhubarb Ribbons
Takara Sake USA · Vivian Cromwell
The Berry's Journey to the East
ShakenWritten for Yokaichi Mugi Honkaku Barley Shochu
- Yokaichi Mugi (Barley) Shochu: 2.0 oz
- Lemon Juice: 0.75 oz
- Golden Berry Syrup*: 0.75 oz
- Passion Fruit Puree: 0.5 oz
- egg white: a half
- Angostura Bitters: splash
Towari Surprise
ShakenWritten for Towari Soba Shochu
- Shiso Leaves: 1 leaf
- Towari (Buckwheat): 2 oz
- Lemon Juice: 1 oz
- Pureed Strawberry: 1 tablespoon
Takara Sake USA · Amy Traynor
Winter Blossom
ShakenWritten for Yokaichi Mugi Honkaku Barley Shochu
- Yokaichi Mugi (Barley) Shochu, hibiscus-infused*: 2.5 oz
- Takara Plum: 1.0 oz
- Lemon Juice: 1.0 oz
- Amaretto: 0.5 oz
Takara Sake USA · Amy Traynor
Yuzu CHU-HI
ShakenWritten for Yokaichi Mugi Honkaku Barley Shochu
- Yokaichi Mugi Shochu: 2 oz
- orgeat: 0.5 oz
- Lime Juice: 0.5 oz
- Top with: Sanzo Yuzu sparkling water
Takara Sake USA · Jordan Hughes
MIO 75
ShakenFor any shochu
- Aged Shochu: 1.5 oz
- Fresh Lime Juice: 0.75 oz
- Jasmine Green Tea Syrup: 0.5 oz
- Sho Chiku Bai Shirakabegura MIO Sparkling Sake: 2 oz
Nankai Shochu · Jonathan Tse, Doe Bar
Hojicha Cocktail
ShakenWritten for Nankai Imo Black
- 2 oz Nankai Imo Black
- 1 oz hojicha cold brew
- 1 oz toasted oat orgeat
- For the cold brew: 350 ml cold water, 5 g hojicha tea
- For the orgeat: 250 ml oat milk, 100 g cane sugar, 100 g brown sugar, 5 g hojicha powder, 25 g whole oats
Thai Kokuto Gimlet
ShakenWritten for Nankai Shochu (Original)
- 3 oz Nankai Shochu
- 1 oz lime juice
- 1 oz Thai kokuto syrup
- 3 to 6 drops olive oil, optional
- For the syrup: 1 cup water, half a cup raw sugar, half a cup kokuto black sugar, 4 to 6 makrut lime leaves
Nankai Shochu · Carey Jones and John McCarthy
Sencha Shochu
ShakenWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 0.75 oz fresh lemon juice
- 0.5 oz simple syrup
- 1 egg white
- 1 tbsp sencha tea leaves
Built in the glass
Apprentice
BuiltFor imo shochu in general
- 2 ounces shochu
- 3/4 ounce miso syrup
- 3/4 ounce yuzu juice
- club soda
- 1/2 ounce cynar
Shochu Bloody Mary
BuiltWritten for iichiko Saiten
- 1 ounce serrano-chile-infused shochu
- 7/10 ounce iichiko saiten shochu
- 4 ounces tomato juice
- 1/2 ounce lime juice, freshly squeezed
- 1 pinch sea salt
- olive
Umeboshi Sour (Pickled Plum Cocktail)
BuiltFor any shochu
- ice cubes
- 1/4 cup shōchū (such as iichiko)
- 3/4 cup sparkling water
- 1 1/2 tablespoon umezu (plum vinegar)
- 1/2 teaspoon plain rice vinegar
- 1/2 teaspoon honey (optional)
- 1 large soft umeboshi (japanese pickled plum)
- 1 shiso leaf, whole or shredded, for garnish (optional)
Boulevardier
BuiltWritten for SG Shochu IMO
- the sg shochu imo 25ml
- sweet vermouth 20ml
- campari 15ml
Old Fashioned
BuiltWritten for SG Shochu MUGI
- the sg shochu mugi 45ml
- oloroso sherry 15ml
- maple syrup 2 bar spoons
- angostura bitters 2 dashes
- orange peel
Satsuma Libre
BuiltWritten for SG Shochu IMO
- the sg shochu imo 45ml
- lime wedge 1/8
- cola
- salt rim
Tokyo Weekender · Shun Kosaka
Mellow Moon
BuiltFor kome shochu in general
- sengetsu (kome shochu) 45ml
- lemon juice 15ml
- homemade rice pepper syrup 10ml
- daigo umai rice cider as needed
- lemon peel to garnish
Tokyo Weekender · Shun Kosaka
Ryukyu & Coke
BuiltFor awamori in general
- danryu koshu (awamori) 40ml
- homemade cola syrup 10ml
- carbonated water as needed
- lemon wedge one wedge
- salt water one spray
Ohayo-Hai
BuiltFor mugi shochu in general
- 3 oz iichiko barley shochu
- 2 oz umami mart x far leaves ohayo hojicha tea
- ice
- Garnish: lemon peel
Shiso Shochu Mojito
BuiltWritten for Tantakatan Shiso Shochu
- 3 oz tan taka tan red shiso shochu
- 2 shiso leaves
- 1/2 of a lime, quartered
- 3 barspoons of ginger marmalade
- club soda
- shiso leaf (for garnish)
iichiko.com · Sanwa Shurui
iichiko Peach
BuiltWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 2 oz White Peach Juice
- Topped with Prosecco
- Peach Half + Flower
iichiko.com · Sanwa Shurui
Japan Mary
BuiltWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 4 oz Tomato Juice
- 0.5 oz Lemon Juice
- 2 tbsp Grated Horseradish
- 2 Dashes Valentina Hot Sauce
- 6 Dashes Worcestershire
- 1 Pinch Celery Salt
- 1 Pinch Black Pepper & Salt
- Celery, Lemon, Bacon (optional)
imbibemagazine.com · Julia Momosé (Kumiko)
Chawari Toddy
BuiltFor any shochu
- 5 oz. hot bancha
- 1 1/2 oz. shochu
- 1/4 oz. rich honey syrup
- Garnish: lemon or orange wheel
imbibemagazine.com · Ben Rojo
Smouldering: A Shochu Cocktail
BuiltFor imo shochu in general
- 2 oz. brown butter-washed imo shochu (Rojo uses Ikkomon)
- 2 oz. houjicha (roasted green tea)
- 1 tsp. natsume (jujube) honey
- 1 pinch sea salt
- Garnish: whole dried jujube
JSS Shochu · Julia Momose, New York, NY
Angels Ate Imo
BuiltWritten for Tenshi No Yuwaku Sweet Potato Shochu
- 2 oz Hot Water (off the boil)
- 1 tsp Beni Imo-su (purple sweet potato vinegar)
- 0.5 oz Kamoizumi Uméshu
- 1-1.5 oz Nishi Shuzo 'Tenshi no Yuwaku' Imo Shochu (Sweet Potato)
JSS Shochu · Juris Kenins, Riga, Latvia
Last Oyuwari
BuiltFor mugi shochu in general
- 30ml Mugi Shochu (Barley), Kanehachi, Ooita
- 30ml hot water
- 30ml tomato water
JSS Shochu · Alyssa Heidt, Oslo, Norway
Risshu, First Day of Autumn
BuiltFor soba shochu in general
- 45ml Soba Shochu (Buckwheat), Sobakuro Gohei, Miyazaki
- 90ml Autumn Tea*
- *Autumn Tea
- 1 tsp Katsuobushi powder
- ½ tsp Mermaid’s hair (Tarmgrønske) seaweed powder
JSS Shochu · Frank Kurt Maldonado, New York, NY
Shochu Beautiful
BuiltFor kome shochu in general
- 1 tsp superfine sugar
- 1/2oz. fresh lime juice
- 1/2oz. Aperol
- 1/2oz. hibiscus cordial
- 1 1/2oz. Kome Shochu (Rice), Toyonaga, Oita
- 1 dash grapefruit bitters
Cranberry Shochu
BuiltFor any shochu
- 2 ounce Shochu
- 2 ounce cranberry juice
- Club soda
Nankai Shochu · Markus McGee, Fish & Bird Izakaya, Berkeley, CA
Amami Swizzle
BuiltWritten for Nankai Shochu (Original)
- 1 half Passion Fruit
- 2 oz Nankai Shochu
- 0.75 oz Lime Juice
- 0.5 oz Kokuto Sugar Syrup
- 0.5 oz St George Terroir Gin
Nankai Shochu · Jen Ackrill
Japanese Godfather
BuiltWritten for Nankai Gold Shochu
- 1.5 oz Nankai Gold
- 1.5 oz Johnny Walker Black
- 1.5 oz Amaretto
- 1 Lemon Peel
- 1-3 dashes Angostura Bitters
Koala and the Bee
BuiltWritten for Nankai White Oak Shochu
- 3 oz Nankai White Oak (Use Nankai Gold for higher proof cocktail)
- 0.5 oz Honey Syrup (1:1 water to honey ratio)
- 1 dash Angostura Bitters
- 2 dashes Eucalyptus Bitters (Bitter Queens Eucalyptus Bitters)
- 1 peel Lemon Peel
Nankai Shochu · Esteban De Luna
Nankai Amaro
BuiltWritten for Nankai Shochu (Original)
- 1.5 oz Nankai Shochu
- 1.5 oz Amaro Nonino (Can be replaced by other amari)
- 3 dashes Angostura Bitters
- 1 peel Orange
Nankai Shochu · Nankai
Nankai Chili Mango
BuiltWritten for Nankai Shochu (Original)
- 2 oz. Nankai Shochu
- 4 oz. Mango Juice
- 1+ dash Tajin Salt
- 1 slice Jalapeños
Nankai Gold Old Fashioned
BuiltWritten for Nankai Gold Shochu
- 2 oz Nankai Gold Premium Blended Shochu
- 1 Sugar Cube (3/4 tsp sugar)
- 2-3 dashes of Angostura Bitters
- Splash of Soda Water
- Orange Peel
Nankai Greyhound
BuiltWritten for Nankai Shochu (Original)
- 1.5 oz Nankai Shochu
- 3 oz Grapefruit Juice
- 0.5 oz Elderflower Liqueur
- 1 pinch Sea Salt
Nankai Margarita
BuiltWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 1 oz Fresh Lime Juice
- ½ oz Simple Syrup
- 1 pinch Sea Salt
Nankai Sunrise
BuiltFor any shochu
- 1.5 oz Nankai Shochu/Gold
- 3 oz Orange Juice
- 1 tsp Grenadine Syrup
No.8 Mojito
BuiltWritten for Kirishima No.8 Shochu
- KIRISHIMA No.8: 50ml
- Lime: ¼ piece
- Carbonated water: 50 to 100 ml
- Spearmint: to taste
- Sugar syrup: 5 to 10 ml
- Ice
Izakaya Juraku · Izakaya Juraku
Red Dragon Juice
BuiltWritten for Aka Kirishima Shochu
Aka Kirishima is the lighter one, with red berry notes that suit a light, refreshing sparkling drink.
- Akakirishima imo shochu
- Yuzu slushy
- Cranberry
- Mio sparkling sake, to top
- Grapefruit twist, for garnish
Nankai Gold Fashioned
BuiltWritten for Nankai Gold Shochu
- 2 oz Nankai Gold barrel-aged shochu
- 1 tsp sugar, kokuto black sugar recommended
- 3 dashes Angostura bitters
- 1 splash soda water
- Orange peel, expressed and dropped in
Nankai Shochu · Gersom Gamez
Habu's Neck, aka the Shochu Buck
BuiltWritten for Nankai Gold Shochu
- 1.5 oz Nankai Gold
- 0.5 oz pomelo juice
- 4 oz ginger beer
- A long pomelo peel, for garnish
Nankai Greyhound
BuiltWritten for Nankai Shochu (Original)
- 1.5 oz Nankai Shochu
- 3 oz grapefruit juice
- 0.5 oz elderflower liqueur
- A pinch of sea salt, or a salt rimmed glass
Nankai Coffee Tonic
BuiltWritten for Nankai Gold Shochu
- 1 oz Nankai Gold
- 1 oz cold brew coffee
- 2 oz tonic water
- 0.5 oz simple syrup
- Orange peel, for garnish
Far East Negroni
BuiltFor any shochu
- 1 oz Barrow's Intense Ginger Liqueur
- 1 oz shochu
- 1 oz Campari
- Orange peel, for garnish
Stirred
punchdrink.com · Kenta Goto, Bar Goto, New York City
Improved Shochu Cocktail
StirredFor mugi shochu in general
- 2 ounces barley shochu, preferably mizu no mai
- 2 teaspoons aged gin, preferably berkshire ethereal gin
- 1 1/2 teaspoons cane syrup (2:1, sugar:water)
- 1 pinch hitachino no shizuku
punchdrink.com · Silver Lyan Team, Washington, D.C.
Shochu Old-Fashioned
StirredWritten for Satsuma Kuradashi Genshu Shochu
- 2 1/4 ounces satsuma kuradashi genshu sweet potato shochu
- 1/3 ounce salted black pepper caramel (see editor's note)
- 2 dashes ash bitters (see editor's note)
- 1 dash angostura bitters
punchdrink.com · Tom Liu, Los Angeles
Sobacha Chu-Hai
StirredWritten for iichiko Saiten
- 3 ounces buckwheat tea concentrate (see editor's note)
- 1 1/2 ounces shochu, such as iichiko saiten
- 3/4 ounce lemon cordial (see editor's note)
- 5 drops saline solution (25%)
- 4 1/4 ounces soda water
The SG Martini (KOME)
StirredWritten for SG Shochu KOME
- the sg shochu kome 30ml
- gin 20ml
- cocchi americano 15ml
- dry vermouth 10ml
- fino sherry 5ml
- absinthe 2 dashes
- empirical plum, i suppose 1 bar spoon
Tuxedo
StirredWritten for SG Shochu KOME
- the sg shochu kome 30ml
- dry vermouth 30ml
- maraschino 1 bar spoon
- absinthe 1 bar spoon
- angostura bitters 1 dash
- orange bitters 1 dash
- lemon peel
Vesper
StirredWritten for SG Shochu KOME
- the sg shochu kome 50ml
- cocchi americano 10ml
- absinthe 2 dashes
- lemon peel
Tokyo Weekender · Shun Kosaka
Japanese Vesper
StirredWritten for Nikaido Kitchomu Barley Shochu
- nikaido kitchomu (mugi shochu) 40ml
- fuutan (imo shochu with kuro koji) 10ml
- lillet blanc (mixed with roasted rice and yuzu peel) 10ml
- lemon peel to garnish
iichiko.com · Sanwa Shurui
Koji Old Fashioned
StirredWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 0.25 oz Simple Syrup
- 2-3 Dashes Angostura Bitters
- Orange Slice
iichiko.com · Sanwa Shurui
Umami Martini
StirredWritten for iichiko Saiten
- 2 oz iichiko Saiten
- 0.5 oz Bianco Vermouth
- 2 Dashes Orange Bitters
- Lemon Peel
imbibemagazine.com · Deep Dive
Gossamer: A Shochu Cocktail
StirredWritten for iichiko Silhouette
- 1 1/2 oz. shochu (Deep Dive uses iichiko Silhouette, a mugi shochu)
- 1 1/2 oz. Mancino Sakura vermouth
- 2 dashes orange bitters
- Garnish: edible orchid or orange twist
imbibemagazine.com · Dev Johnson
Kurozatō Seppun
StirredWritten for Lento Kokuto Shochu
- 3 oz. Lento kokuto shochu
- 2 oz. brewed chamomile tea
- 3/4 oz. honey ginger syrup
- 1/4 oz. fresh lemon juice
- Garnish: lemon twist or candied ginger
Mariner's Martini
StirredFor mugi shochu in general
- 1 1/2 oz. barley shochu
- 1 oz. fino sherry
- 1/2 oz. dashi broth
- Garnish: cone of toasted yakinori seaweed
imbibemagazine.com · Hemsworth
Second Wind
StirredWritten for 24-DO Kinjo Shiro
- 1 oz. Kome Shochu (Hemsworth uses Kinjo Shiro)
- 1 oz. plum-infused Campari
- 1 oz. coffee liqueur (Hemsworth uses Mr. Black)
- Garnish: lemon twist
JSS Shochu · Takuma Watanabe, New York, NY
100% Soba-tini
StirredFor soba shochu in general
- 75ml Towari Soba Shochu (Buckwheat), Takara, Miyazaki
- 10ml Mentsuyu
- 15ml Nori maple syrup
- Yuzu wasabi salt rim
JSS Shochu · Juris Kenins, Riga, Latvia
Amber Mizuwari
StirredFor mugi shochu in general
- 60ml Mugi Shochu Amber Water*
- 1 dash orange flower water
- 10ml Abavas Berry Distillate
- *Shochu Amber Water
- 120ml Mugi Shochu (Barley), Kanehachi, Oita
- 60ml Amber Water*
JSS Shochu · Joshin Atone, Tokyo, Japan
Antwerp
StirredWritten for SG Shochu IMO
- 20ml SG Imo Shochu (Sweet Potato); Cacao Butter-Washed
- 8ml corn syrup
- 1 drop cacao syrup
- 35ml corn milk punch
JSS Shochu · Ryan Chetiyawardana, London, United Kingdom
Aunty Old Fashioned
StirredFor imo shochu in general
- 60ml Imo Shochu (Sweet Potato), Satoh, Kagoshima
- 3 dashes Red Boat fish sauce
- 10ml fig leaf syrup (2:1 unrefined sugar:water with fresh fig leaf infused)
- 5 dashes Peychaud Bitters
JSS Shochu · Julia Momose, Bar Kumiko, Chicago
Hanamizaké Martini
StirredWritten for Rihei Ginger Shochu
- 1.25 oz Rihei Ginger Shochu
- 0.25 oz Hakuto Gin
- 1.5 oz Hizo Otokoyama Tokubetsu Junmai
- 0.5 oz Mancino Sakura Vermouth
- 2 dashes Suze Red Bitters
JSS Shochu · A-K Hada, New York, NY
Hidden Parts
StirredWritten for Kappa No Sasoimizu
- 1.5 oz Imo Shochu (Sweet Potato), Kappa No Sasoimizu, Miyazaki
- 0.5 oz Lemorton Calvados
- 0.5 oz Pierre Ferrand Dry Curacao
- 0.5 oz barley tea syrup
- 2 dashes cardamom bitters
- Pine sprig as garnish
JSS Shochu · David Nguyen Luu, Singapore
Kazuko
StirredFor imo shochu in general
- 50ml Imo Shochu (Sweet Potato), Yamatozaukra, Kagoshima
- 15ml green apple cordial
- 10ml pandan syrup
- 25ml clarified coconut milk
JSS Shochu · Philip Duff, New York, NY
Kingdom Cocktail
StirredWritten for Ryukyu Ohcho Awamori
- 2 shots (60ml) Awamori (Thai Indica Rice), Ryukyu Ohcho, Okinawa
- 1 shot (30ml) genepy
- 1 shot (30ml) clarified lime juice
- 0.75 shot (22.5ml) nocino liqueur
JSS Shochu · Dev Johnson, New York, NY
Kokuto & Beyond
StirredWritten for Jougo Shochu
- 3 oz Kokuto Shochu (Brown Sugar), Jougo Kokuto, Amami Island-Kagoshima
- 1 oz English breakfast tea
- 1/2 oz simple syrup (1:1)
JSS Shochu · David Nguyen Luu, Singapore
Kome Express
StirredWritten for iichiko Saiten
- 45ml Mugi Shochu (Barley), Iichiko Saiten, Oita
- 15ml pandan syrup
- 10ml yuzu vinegar
- 110ml strawberry water
JSS Shochu · David Nguyen Luu, Singapore
Kuma-Tini
StirredFor kome shochu in general
- 40ml Kome Shochu (Rice), SG, Oita
- 40ml watermelon-infused dry vermouth
- 2ml toasted sesame tincture
JSS Shochu · A-K Hada, New York, NY
Kuri Spritz
StirredFor mugi shochu in general
- 2 oz Mugi Shochu (Barley), Aokage, Yanagita, Miyazaki
- 0.5 oz Oloroso sherry
- 0.5 oz chestnut orgeat
- 0.25 oz Mr. Black Coffee Liqueur
- 1.5 oz seltzer water
- Orange twist and cherry as garnish
JSS Shochu · Vlad Novikov, SilverLyan, Washington D.C.
Martini
StirredWritten for iichiko Saiten
- 2 oz Sakura Iichiko Saiten
- ⅔ oz Apple Skin Vermouth
- ⅔ oz Barley Rooibos
- 3 dash Pink Peppercorn Orange Bitters
- 1 dash Saline Solution
JSS Shochu · Caer Ferguson, Daijoubu
Mugi Cocktail
StirredWritten for iichiko Silhouette
- 2.5 oz Butter fat-washed Iichiko Silhouette
- 2 dashes Angostura Bitters
- 0.5 oz Mugicha Syrup
- Orange Twist
JSS Shochu · Vlad Novikov, Silver Lyan, Washington D.C.
Old Fashioned
StirredFor imo shochu in general
- 2 oz Sweet Potato Satsuma Genshu
- ⅓ oz Salted Black Pepper Caramel
- 2 dashes Ash Bitters
- 1 dash Angostura
JSS Shochu · Shingo Gokan, Tokyo, Japan
Phuket
StirredWritten for SG Shochu KOME
- 2.5ml SG Kome Shochu (Rice); kaffir lime-infused
- 7.5ml SG Kome Shochu (Rice); coconut oil-washed
- 15ml coconut water
- 10ml tomato water
- 15ml cilantro syrup
- 25ml unfiltered sake
JSS Shochu · Haru Zenda, New York, NY
Ryukyu
StirredWritten for Kumejima's Kumesen
- 1.5oz Awamori Koshu (Thai Indica Rice), Kumejima’s Kumesen
- 0.5oz Nisshin-Shurui Sudachi Chu
- 0.25oz Wenneker Dutch Triple Sec
- 0.25oz Goya (Bitter Melon) Syrup
- 0.5oz Lime Juice
- Bitter Melon Chip
- Matcha Green Tea Powder
JSS Shochu · Nikola Nikoletic, Patent Pending, New York City
Sakura Gibson
StirredFor mugi shochu in general
- 2.5 oz Kogin No Sayaki Barley Shochu
- 0.5 oz Bitter Bianco
- 3 dash Sakura bitters
JSS Shochu · Ryan Chetiyawardana, London, United Kingdom
Sansho Martini
StirredWritten for iichiko Saiten
- 40ml Mugi Shochu (Barley), Iichiko Saiten, Oita
- 10ml St. Germain
- 15ml Tio Pepe
- 3 dashes Cornish Pastis
- 1 stem Kinome Leaf
JSS Shochu · Thomas Waugh, San Francisco, CA
Shiitake Drift
StirredWritten for Satsuma Kuradashi Genshu Shochu
- 2.5oz Imo Shochu (Sweet Potato), Satsuma Kuradashi Genshu, Kagoshima
- 1oz Dried Shiitake-infused Noilly Prat Ambre Vermouth*
- 1 dash Angostura Bitters
- 1 dash pink salt water (10:1 ratio)
- 1/4 tsp soy sauce
- Garnish: Shiitake Cap and Fresh Cracked Pepper
- *Shiitake Vermouth Infusion
- 6 Shiitake Mushroom Caps
- One 750ml Ambre Vermouth
JSS Shochu · Brian Evans, Rule of Thirds, Brooklyn
Spirit of the Beehive
StirredWritten for Mahoko
- 2 oz Mahoko Sweet Potato Shochu
- ⅜ oz Amontillado Sherry
- ¼ oz Yellow Chartreuse
- 1 tsp Maple-Honey mix
- 8 drops lobster oil
- 8 drops Shiso oil
JSS Shochu · Caer Maiko Ferguson, Austin, Texas
Sunomono Martini
StirredFor imo shochu in general
- 1oz Imo Shochu (Sweet Potato), Kaido Iwai no Aka
- 1oz gin
- 0.75oz Charred Green Onion Infused Blanc Vermouth
- 1 dash salt tincture
JSS Shochu · Aaron Plein, PABU, San Francisco
The Yakuza 7.4
StirredFor any shochu
- 2 oz Ginza no Kohaku Shochu
- 0.5 oz Lo-Fi Gentian Amaro
- 0.25 oz Moroccan Mint Tea
JSS Shochu · Julia Momose, Bar Kumiko, Chicago
Triptych
StirredWritten for Tenshi No Yuwaku Sweet Potato Shochu
- 0.5 oz Tenshi no Yuwaku Imo Shochu
- 1.5 oz Kokuryu Kuzuryu Junmai
- 0.5 oz Nanbu Bijin Umeshu
- 0.25 oz Marie Duffau Napoleon Armagnac
- 0.25 oz Beni-imosu Syrup
- Beniimosu
- 3 oz simple syrup
- 0.5 oz beni imo su (purple sweet potato vinegar)
JSS Shochu · Marie Kasmi, London, United Kingdom
Twist on a Bamboo
StirredFor kome shochu in general
- 30ml Kome Shochu (Rice), Toyonaga, Kumamoto
- 15ml Miso & Cacao Husk Vermouth*
- 15ml Tio Pepe Fino Sherry
- 5ml St. Germain
- *Miso & Cacao Husk Vermouth
- 100g Dry Vermouth
- 15g Miso Paste
- 10g Cacao Husks
JSS Shochu · Mike Enright, Sydney, Australia
Visiting Birds Gimlet
StirredFor mugi shochu in general
- 60ml Mugi Shochu (Barley), Tazunedori Iki No Hana, Iki
- 15ml Finger lime Cordial
- 2 drops Salt Bush Tincture
Mutual Trading · Lisa Copenhaver, Beverage Director, Claremont Club, California
Old Fashioned Samurai
StirredWritten for Towari Soba Shochu
- 1 ¾ shot Towari Buckwheat Shochu
- 4 dashes bitters
- 1 shot simple syrup
- orange rind or orange slice
- maraschino cherry (optional)
Banana Gold Fashioned
StirredWritten for Nankai Gold Shochu
- 1.5 oz Nankai Gold
- 0.5 oz Banana Liqueur (Tempus Fugit Cremé de Banane is our favorite)
- 2-3 dashes Angostura Bitters
- 1 piece Orange Peel
Nankai Negroni (Neguroni ネグローニ）
StirredWritten for Nankai Shochu (Original)
- 1 oz Nankai Shochu
- 1 oz Sweet Vermouth
- 1 oz Campari (Can also use Capelletti Apertivo Americano)
- 1 Orange Peel
Nankai Rosehip Cocktail
StirredWritten for Nankai Shochu (Original)
- 8 oz Nankai Shochu
- 1 tea bag Rosehip Tea (Usually has hibiscus as part of blend)
- 4 oz Cocchi Americano
- 2 oz Lemon Juice (Fresh squeezed)
- 2 oz Simple Syrup (1:1 ratio)
Nankai Shochu · The Minty (Shauna Der)
Serori Martini by The Minty
StirredWritten for Nankai Shochu (Original)
- 2 oz Nankai Shochu
- 1 oz Carpano Bianco (Lillet Blanc also works nicely)
- 2-3 dashes Scrappy's Celery Bitters
Nankai Shochu · Jason Yu
Shochu 50/50 Martini
StirredWritten for Nankai Shochu (Original)
- 1.5 oz Nankai Shochu
- 1.5 oz Dolin Dry Vermouth
- 2 dashes Scrappy's Bergamot Bitters
- 1 Pickled Lotus Root
Nankai Shochu · Shuzo Nagumo
Yu-Wan by Shuzo Nagamo
StirredWritten for Nankai Shochu (Original)
- 30 ml Island Banana and Coffee-infused Nankai Shochu
- 10 ml Ratafia (Henry Giraud)
- 10 ml Carpano Antica Formula Vermouth
- 10 ml Niepoort 20 yrs
St. George Spirits · Drew Record
Parallel Point
StirredFor any shochu
- 1 oz St. George California Umeshu
- 3/4 oz St. George California Shochu
- 3/4 oz St. George Valley Gin
- 1/2 oz Lillet Blanc
- rinse St. George Absinthe Verte
Takara Sake USA · Vivian Cromwell
Arashiyama Bamboo
StirredWritten for Yokaichi Mugi Honkaku Barley Shochu
- Pandan Infused Yokaichi Mugi Shochu*: 1.5 oz
- Coconut Washed Dry Vermouth**: 1.5 oz
- Yuzu Bitters: 2 dashes
- Pineapple Anise Bitters: 1 dash
Takara Sake USA · Martha Chong
Plum Classic
StirredWritten for Yokaichi Mugi Honkaku Barley Shochu
- Yokaichi Mugi (Barley): 2 oz.
- Takara Plum Wine: 3/4 oz.
- Orange Peel: 1
Samurai Martini
StirredFor any shochu
- Takara Shochu or Sho Chiku Bai Extra-Dry: 2.5 oz
- Dry Vermouth: 1/4 oz
- Cocktail Olives topped with Tobiko Caviar: To preference
Takara Sake USA · Jessica Moncada
Shochu Vesper
StirredWritten for Yokaichi Mugi Honkaku Barley Shochu
- Yokaichi Mugi: 0.5 oz
- Lillet: 0.75 oz
- Vodka: 0.5 oz
- Cherry Bitters: 2 dashes
- Lemon Peel: 1
Takara Sake USA · Vivian Cromwell
Takara's Club
StirredWritten for Takara Shochu Jun
- Shochu Jun: 1.5 oz
- Dry Vermouth: 0.5 oz
- Lemon Juice: 0.5 oz
- Raspberry Syrup: 0.5 oz
- Egg White: 0.25 oz
Takara Sake USA · Jordan Hughes
Nigori Yokaichi Hybrid Cocktail
StirredWritten for Yokaichi Mugi Honkaku Barley Shochu
- Cacao Bitters: 1-2 dashes
- Amaro Meletti: 1 oz
- Yokaichi Mugi Honkaku Shochu: 1 oz
- Sho Chiku Bai Nigori Silky Mild: 1 oz
Nankai Shochu · Matthew Biancaniello and Adam Chapman
Shiitake Old Fashioned
StirredWritten for Nankai White Oak Shochu
- 2 oz shiitake-infused Nankai White Oak
- 0.25 oz kokuto syrup
- 1 dash candy cap bitters
- For the infusion: 1 bottle Nankai White Oak, 2 dried shiitake, 2 fresh shiitake
- For the bitters: 180 ml aromatic bitters, 1 handful candy cap mushrooms
- For the syrup: 1 cup kokuto sugar
Amami Sazerac
StirredWritten for Nankai Gold Shochu
- 2 oz Nankai Gold
- 0.25 oz absinthe or Herbsaint, as a rinse
- 1 sugar cube
- 0.25 oz fresh lemon juice
- 2 to 3 dashes aromatic bitters, Peychaud's or Angostura
- Lemon peel, expressed
Yuzu Martini
StirredWritten for Nankai Shochu (Original)
- 2.25 oz Nankai Shochu
- 0.75 oz dry vermouth
- 2 to 5 dashes yuzu juice
- 1 dash orange bitters
- Lemon peel, expressed
Blended, batched and the rest
punchdrink.com · Don Lee, Existing Conditions, New York
Iichiko "Oyuwari"
OtherFor any shochu
- 2 ounces iichiko shochu
- 1 1/2 ounces grapefruit juice
- 2 pinches genmai
- 1/2 ounce water
- 2 teaspoons sugar
Sweet Potato Toddy
OtherWritten for SG Shochu IMO
- the sg shochu imo 30ml
- hot water 120ml
- maple syrup 8ml
- salted butter 1 bar spoon
- cinnamon stick
Tokyo Weekender · Shun Kosaka
Hana Shigure
OtherFor imo shochu in general
- daiyame (imo shochu) 30ml
- aphrodite sakura 15ml
- bols parfait amour 5ml
- 1883 maison routin lemon syrup 10ml
- hinoki bitters 2 dashes
- narutomaki beet slice to garnish
- lime peel to garnish
iichiko.com · Sanwa Shurui
Saiten Sangria
OtherWritten for iichiko Saiten
- 1.5 oz iichiko Saiten
- 1.5 oz Red Wine
- 1 oz Orange Juice
- 1 oz Pineapple Juice
- 0.5 oz Simple Syrup
- Muddled Berries
JSS Shochu · Takuma Watanabe, Martinys, New York City
Beauty Colada
OtherWritten for Kana
- 1 ½ oz Kana Brown Sugar Shochu
- ½ oz Mirin
- 2 oz pineapple juice
- ¼ oz lime juice
- 1 tbsp simple syrup
- 15g sake lees (sub coconut cream)
JSS Shochu · Alson Tian, Singapore
Day Break
OtherFor kome shochu in general
- 50ml Kome Shochu (Rice), Gokuraku, Kumamoto
- 20ml Oolong-infused Americano
- 5ml honey water
- Lemon twist for garnish
JSS Shochu · Takuma Watanabe, Martinys, New York City
Desierto Amarillo
OtherFor shiso, sesame, yuzu and other flavoured shochu in general
- 1.5 oz Sesame Oil-Infused Aokage Fortyone
- 2 oz Vegetable water blend
- ⅓ oz Lime juice
- ⅓ oz Agave syrup
- Half salt rim
- Vegetable water blend
- 250g Tomato
- 100g Cucumber
- 50g Yellow bell pepper
- 10g Cilantro
JSS Shochu · Odd Strandbakken, Oslo, Norway
Forest Gold
OtherWritten for iichiko Saiten
- 200ml Mugi Shochu (Barley), Iichiko Saiten, Ooita
- 450ml Forest Stock*
- 50ml mirin
- *Forest Stock
- 600ml cold water
- 5g dehydrated chanterelles
- 5g dehydrated rosemary leaves
JSS Shochu · Takuma Watanabe, Martinys, New York City
Guardian Diety
OtherFor imo shochu in general
- 2 oz Beni Ikko Sweet Potato Shochu
- ½ oz yuzu juice
- 2 tbsp yuzu jam
- ⅓ oz Kuromitsu/Koku-tou
- Shiso
JSS Shochu · Kevin Diedrich, Kona Street Market & Pacific Cocktail Haven, San Francisco
Hollywood Ending
OtherWritten for Asahi Mannenboshi
- 0.75 oz Asahi Mannen Sweet Potato Shochu
- 0.75 oz Tobala Mezcal
- 1.5 oz Shiso-Togorashi Tomato Water
- 0.25 oz Basil Eau de vie
- 0.25 oz cane syrup
JSS Shochu · Shingo Gokan, Tokyo, Japan
Jerez
OtherWritten for SG Shochu MUGI
- 20ml SG Mugi Shochu (Barley)
- 10ml Hoshiko Umeshu
- 5ml Oloroso sherry
- 5ml Fino sherry
- 8ml clarified orange juice
- 8ml water
- 5g katsuo-bushi
JSS Shochu · Odd Strandbakken, Oslo, Norway
Plums
OtherFor imo shochu in general
- 200ml Imo Shochu (Sweet Potato), Daiyame, Kagoshima
- 450ml Autumn Stock*
- 50ml Ice Plum Wine
- *Autumn Stock
- 600ml cold water
- 5g birch leaves
- 5g caraway seeds
JSS Shochu · Melanie Da Conceicao, Madrid, Spain
The Rookie
OtherWritten for Komasa Akazaru Shochu
- 40ml Imo Shochu (Sweet Potato), Akazaru, Kagoshima
- 30ml Bergamot Liqueur
- 40ml grapefruit juice
- 20ml lime juice
- 20ml vanilla syrup
- 3 leaves of mint
- Small piece of cucumber
Shochu Sangria
BatchedWritten for Nankai Shochu (Original)
- 10 oz Nankai Shochu
- 4 oz Fresh Pineapple Juice (Swap for favorite juice)
- 2 oz Honey
- 16 oz Assorted Fruits
- Mint (Garnish)
Nankai Shochu · Shuzo Nagumo
Trad Eggnog by Shuzo Nagumo
OtherWritten for Nankai Gold Shochu
- 30 ml Nankai Gold
- 1 Egg
- 15 ml Vanilla Syrup
- 30 ml Fresh Cream
- 1 dash Nutmeg (Can also use tonka beans or coconut flakes.)
St. George Spirits · Gio Giambrone, Kiko, NYC
Adzuki Highball
OtherFor any shochu
- 1 oz St. George California Shochu
- 1 oz adzuki cordial
- 1/2 oz toasted coconut Dolin Blanc
- 1/4 oz Verjus blanc
- 2 1/2 oz water
- To make adzuki cordial:
- 250 g sweet red bean paste
- 250 g boiling water
- 200 g white sugar
- 3 g citric acid
- 2 g malic acid
- To make toasted coconut Dolin Blanc:
- 750 ml Dolin Blanc
- 150 sweetened coconut flakes
Takara Sake USA · Amy Traynor
Forbidden Fruit
OtherWritten for Takara Shochu Jun
- Takara Shochu Jun: 2 oz
- Lychee Ginger Simple Syrup: 1 oz
- Lime Juice: 0.75 oz
- Blackberry Juice: 0.5 oz
Izakaya Juraku · Izakaya Juraku
Migi Chichi
OtherWritten for Zuisen Hakuryu Awamori
Awamori carries an earthy note, almost mushroom-like, and elderflower sits well against it. Hakuryu is the milder of the Zuisen we pour, which is why it is the one that goes in here.
- 5-year aged Mito no Kairakuen umeshu
- A little yuzu
- A little elderflower
- Okinawan awamori
Izakaya Juraku · Izakaya Juraku
Hidari Chichi
OtherWritten for Takara Shochu Jun
- Lychee liqueur
- Elderflower liqueur
- Takara shochu
- Mio sparkling sake
- Edible pink glitter, for garnish
- Dried rosebud, for garnish