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
Awamori
Recipes written for awamori, and the general shochu recipes an awamori can carry. Drinks written for awamori itself are few, so the general ones are marked as such.
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)
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 · 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 · 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
Ryokucha-hai (Green Tea x Shochu)
HighballFor any shochu
- 1 part shochu to 2 parts green tea
- ice
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 · 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
Sours and shaken drinks
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 · 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 · 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
Fig Daiquiri
ShakenFor any shochu
- 2 oz Nankai Shochu/Gold
- 2 Figs
- 0.5 oz Honey Syrup (Water : Honey (1:1))
- 1/3 Lemon
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 · 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 · 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 · 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
Built in the glass
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)
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
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
Cranberry Shochu
BuiltFor any shochu
- 2 ounce Shochu
- 2 ounce cranberry juice
- Club soda
Nankai Sunrise
BuiltFor any shochu
- 1.5 oz Nankai Shochu/Gold
- 3 oz Orange Juice
- 1 tsp Grenadine Syrup
Far East Negroni
BuiltFor any shochu
- 1 oz Barrow's Intense Ginger Liqueur
- 1 oz shochu
- 1 oz Campari
- Orange peel, for garnish
Stirred
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 · 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 · 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
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
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
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
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
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