Highballs and chuhai

Cocktail Society

For any shochu

• ·2 oz shochu
• ·1 oz fresh yuzu juice
• ·4 oz chilled soda water
• ·1 slice of yuzu, lemon, or lime for garnish

Just One Cookbook

For 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)

liquor.com

For 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

Pickled Plum

For 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

For 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

Written 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

For 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

For 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

Written 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

For 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

For 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

thesgshochu.com

Written 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

thesgshochu.com

Written for SG Shochu IMO

• ·the sg shochu imo 30ml
• ·pisco 15ml
• ·soda
• ·grapefruit peel

thesgshochu.com

Written for SG Shochu KOME

• ·the sg shochu kome 30ml
• ·calvados 15ml
• ·soda
• ·lemon peel

Umami Mart blog

For 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

Umami Mart blog

For 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

Zen Tea Brew blog

For any shochu

• ·1 part shochu to 2 parts green tea
• ·ice

foodandwine.com · Takuma Watanabe (Midnight Blue, L’Americana, Martiny’s, New York)

Written 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)

Written 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)

For mugi shochu in general

• ·2 ounces shochu
• ·2 ounces sparkling apple cider (such as Martinelli's)
• ·Lemon twist, for garnish

iichiko.com · Sanwa Shurui

Written 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

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·Topped with Club Soda
• ·Muddled Blackberries

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·0.5 oz Blood Orange Juice
• ·Topped with East India Tonic

iichiko.com · Sanwa Shurui

Written 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

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·0.5 oz Violet Liqueur
• ·Topped with Club Soda

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·Topped with Fever-Tree Grapefruit
• ·Grapefruit Slice

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·Topped with Tonic Water
• ·Lemon or Orange Wedges

iichiko.com · Sanwa Shurui

Written 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

For 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

For 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

For 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

Written 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

For 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

For mugi shochu in general

• ·1.5oz Mugi Shochu (Barley), Mizu No Mai-Lemon Glass, Saga
• ·3/4oz salted yuzu sherbet
• ·Soda water

Mutual Trading

For 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

Mutual Trading

For 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

For imo shochu in general

• ·1 oz Shiranami Shochu
• ·3-4 oz ginger beer
• ·½ lime, cut up
• ·lime wheel garnish

Mutual Trading

For 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

Nankai Shochu

Written 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

Written 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

Nankai Shochu

Written for Nankai Shochu (Original)

• ·2 oz Nankai Shochu
• ·1 oz Lemonade
• ·3 oz Iced Tea

Nankai Shochu · Nankai

Written for Nankai Shochu (Original)

• ·2 oz. Nankai Shochu
• ·4 oz. Green Tea

Nankai Shochu

Written 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

Written 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

Nankai Shochu

Written 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

Written 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

Written 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

Written 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

For 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

Written 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

For 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

For 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

Written 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

Nankai Shochu

For 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

Written for Nankai Shochu (Original)

• ·1.5 oz Nankai Shochu
• ·3 oz club soda
• ·5 shiso leaves
• ·0.25 oz simple syrup