焼酎カクテル

Cocktail Society

どの焼酎でも

• ·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

どの焼酎でも

• ·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

麦焼酎全般

• ·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

どの焼酎でも

• ·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

どの焼酎でも

• ·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

Hakutake Shiroのためのレシピ

• ·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

どの焼酎でも

• ·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

どの焼酎でも

• ·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

Hakutake Shiroのためのレシピ

• ·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

どの焼酎でも

• ·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

麦焼酎全般

• ·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

SG Shochu IMOのためのレシピ

• ·the sg shochu imo 35ml
• ·cold brew coffee 45ml
• ·maple shrub (maple syrup 3: apple vinegar2) 10ml
• ·tonic water
• ·fresh rosemary

thesgshochu.com

SG Shochu IMOのためのレシピ

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

thesgshochu.com

SG Shochu KOMEのためのレシピ

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

Umami Mart blog

芋焼酎・麦焼酎全般

• ·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

麦焼酎全般

• ·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

どの焼酎でも

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

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

iichiko Silhouetteのためのレシピ

• ·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)

二階堂 大分麦焼酎のためのレシピ

• ·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)

麦焼酎全般

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

iichiko.com · Sanwa Shurui

iichiko Saitenのためのレシピ

• ·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

iichiko Silhouetteのためのレシピ

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

iichiko.com · Sanwa Shurui

iichiko Silhouetteのためのレシピ

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

iichiko.com · Sanwa Shurui

iichiko Saitenのためのレシピ

• ·2 oz iichiko Saiten
• ·1 oz Lime Juice
• ·0.75 oz Simple Syrup
• ·Topped with Club Soda
• ·Cucumber Slice

iichiko.com · Sanwa Shurui

iichiko Silhouetteのためのレシピ

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

iichiko.com · Sanwa Shurui

iichiko Silhouetteのためのレシピ

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

iichiko.com · Sanwa Shurui

iichiko Saitenのためのレシピ

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

iichiko.com · Sanwa Shurui

iichiko Saitenのためのレシピ

• ·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

麦焼酎全般

• ·1 oz. coffee-infused mugi shochu
• ·2 tsp. coffee liqueur
• ·1 oz. chilled tonic water
• ·3 oz. chilled soda water

imbibemagazine.com · Kenta Goto

芋焼酎全般

• ·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

麦焼酎全般

• ·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

iichiko Saitenのためのレシピ

• ·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

麦焼酎全般

• ·60ml Mugi Shochu (Barley), Kanehachi, Oita
• ·10ml Mezcal
• ·15ml sea water
• ·7ml dill syrup

JSS Shochu · Masa Urushido, New York, NY

麦焼酎全般

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

Mutual Trading

米焼酎全般

• ·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

麦焼酎全般

• ·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

芋焼酎全般

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

Mutual Trading

米焼酎全般

• ·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

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Imo Blackのためのレシピ

• ·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

Nankai Shochu (Original)のためのレシピ

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

Nankai Shochu · Nankai

Nankai Shochu (Original)のためのレシピ

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

Nankai Shochu

Nankai Shochu (Original)のためのレシピ

• ·2 oz Nankai Shochu
• ·4 oz Lagunitas Hoppy Refresher
• ·1 wedge Orange (Optional)
• ·1 Orange Peel for garnish

Nankai Shochu · Mai, Nankai co-founder

Nankai Shochu (Original)のためのレシピ

• ·2 oz Nankai Shochu
• ·1 oz Red Shiso Syrup
• ·0.5 oz Simple Syrup (optional)
• ·2 oz Soda Water
• ·1 leaf Shiso

Nankai Shochu

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Shochu (Original)のためのレシピ

• ·2 oz Nankai Shochu
• ·4 oz Tonic Water
• ·½ Lime
• ·6-10 Spearmint Leaves (Include pepperment stems and leaves if available.)

Nankai Shochu · Nankai

Nankai Shochu (Original)のためのレシピ

• ·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

どの焼酎でも

• ·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

Takara Yokaichi Kome Shochuのためのレシピ

• ·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

どの焼酎でも

• ·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

どの焼酎でも

• ·Ikkomon Honkaku Shochu: 2 oz
• ·Blood Orange Juice: 1 oz
• ·Allspice Dram: 1 bar spoon
• ·Ginger Beer: 1 part

Takara Sake USA · Amy Traynor

Yokaichi Mugi Honkaku Barley Shochuのためのレシピ

• ·Yokaichi Mugi (Barley) Shochu: 2.5 oz
• ·Lemon Juice: 0.75 oz
• ·Yuzu Syrup: 0.5 oz
• ·Top with: Sparkling Water

Nankai Shochu

黒糖焼酎全般

• ·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

Nankai Shochu (Original)のためのレシピ

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

punchdrink.com · Kelly Brophy, Cheu Noodle Bar, Philadelphia, PA

しそ・ごま・ゆずなど、風味をつけた焼酎全般

• ·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

iichiko Saitenのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

しそ・ごま・ゆずなど、風味をつけた焼酎全般

• ·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

Mugon Rice Shochuのためのレシピ

• ·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

Mizu Lemongrass Shochuのためのレシピ

• ·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

The Japanese Bar

芋焼酎全般

• ·2 oz 20-25% abv imo shochu
• ·0.5 oz curacao or triple sec
• ·0.5 oz lime juice

The Japanese Bar

芋焼酎全般

• ·1.5 oz 20-25% abv imo shochu
• ·0.5 oz ferrand agave curacao
• ·0.5 oz yuzu-shu
• ·0.5 oz lime juice

The Japanese Bar

黒糖焼酎全般

• ·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

thesgshochu.com

SG Shochu MUGIのためのレシピ

• ·the sg shochu mugi 40ml
• ·espresso 30ml
• ·maple syrup 7ml
• ·fresh rosemary

thesgshochu.com

SG Shochu MUGIのためのレシピ

• ·the sg shochu mugi 40ml
• ·home made ginger honey 40ml
• ·lime 13ml
• ·soda 75ml

thesgshochu.com

SG Shochu MUGIのためのレシピ

• ·the sg shochu mugi 40ml
• ·cointreau 20ml
• ·lemon juice 13ml
• ·angostura bitters 1 dash
• ·orange bitters 1 dash

thesgshochu.com

SG Shochu KOMEのためのレシピ

• ·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)

麦焼酎全般

• ·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)

Mizu Green Tea Shochuのためのレシピ

• ·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

iichiko Silhouetteのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·2 oz iichiko Saiten
• ·4 Lime Wedges
• ·2-3 tbsp Sugar
• ·Top with Club Soda

iichiko.com · Sanwa Shurui

iichiko Silhouetteのためのレシピ

• ·1.5 oz iichiko Silhouette
• ·1 oz Lychee Rosemary Syrup
• ·Topped with Club Soda
• ·Rosemary Sprig

iichiko.com · Sanwa Shurui

iichiko Saitenのためのレシピ

• ·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 Saitenのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

iichiko Silhouetteのためのレシピ

• ·2 oz iichiko Silhouette
• ·0.75 oz Lime Juice
• ·0.5 oz Simple Syrup
• ·Green Peppers

iichiko.com · Sanwa Shurui

iichiko Saitenのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

iichiko Silhouetteのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·2 oz iichiko Saiten
• ·1 oz Lime Juice
• ·1 oz Simple Syrup
• ·Topped with Club Soda
• ·Mint Sprigs

iichiko.com · Sanwa Shurui

iichiko Saitenのためのレシピ

• ·2 oz iichiko Saiten
• ·1 oz Lemon Juice
• ·0.5 oz St. Germain
• ·0.25 oz Simple Syrup
• ·Lemon Peel

iichiko.com · Sanwa Shurui

iichiko Saitenのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·2 oz iichiko Saiten
• ·1 oz Lime Juice
• ·0.75 oz Desert Pear Syrup
• ·2 Jalapeño Pepper Slices
• ·Lime Wheel

iichiko.com · Sanwa Shurui

iichiko Silhouetteのためのレシピ

• ·2 oz iichiko Silhouette
• ·0.5 oz Strawberry Liqueur
• ·Topped with Club Soda
• ·Fruit of Choice

iichiko.com · Sanwa Shurui

iichiko Saitenのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

iichiko Silhouetteのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·2 oz iichiko Saiten
• ·1 oz Lime Juice
• ·0.75 oz Simple Syrup
• ·Lime Wheel

iichiko.com · Sanwa Shurui

iichiko Saitenのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

麦焼酎全般

• ·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

芋焼酎全般

• ·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

iichiko Saitenのためのレシピ

• ·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

Mizu Shochu Saga Barleyのためのレシピ

• ·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

SG Shochu IMOのためのレシピ

• ·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

Jougo Shochuのためのレシピ

• ·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

れんとのためのレシピ

• ·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

麦焼酎全般

• ·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

Yamasemi Rice Shochuのためのレシピ

• ·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

れんとのためのレシピ

• ·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

どの焼酎でも

• ·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.

Jougo Shochuのためのレシピ

• ·2 oz Jougo Shochu
• ·⅔ oz Coriander Cordial
• ·0.5 oz Lemon Juice
• ·0.5 oz Passionfruit Whey

JSS Shochu · Diego Cabrera, Madrid, Spain

米焼酎・泡盛全般

• ·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

iichiko Saitenのためのレシピ

• ·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

芋焼酎全般

• ·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

Hakutake Shiroのためのレシピ

• ·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

Kiroku 'Memory' Sweet Potato Shochuのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·30ml Muji Shochu (Barley), Iichiko Saiten, Oita
• ·30ml blood orange grapefruit cordial
• ·20ml lime juice

JSS Shochu · Philip Duff, New York, NY

Shimauta Awamoriのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

芋焼酎全般

• ·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

Kozuru Kuro Potato Shochuのためのレシピ

• ·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

紅乙女のためのレシピ

• ·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

Mugon Rice Shochuのためのレシピ

• ·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

Genkai "Iki"のためのレシピ

• ·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

利平ジンジャーのためのレシピ

• ·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

芋焼酎全般

• ·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

麦焼酎全般

• ·1 ¾ shot iichiko Barley Shochu
• ·.75 shot simple syrup
• ·ginger ale
• ·lemon twist

Mutual Trading · Lisa Copenhaver, Beverage Director, Claremont Club, California

Jougo Shochuのためのレシピ

• ·1 ¾ shot Jougo Shochu
• ·1 shot simple syrup
• ·juice from ¾ of a lemon
• ·1 cherry and lemon or lime wedge for garnish

Mutual Trading

黒糖焼酎全般

• ·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

米焼酎全般

• ·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

Nankai Shochu

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Shochu (Original)のためのレシピ

• ·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)

Nankai Shochu

どの焼酎でも

• ·2 oz Nankai Shochu/Gold
• ·2 Figs
• ·0.5 oz Honey Syrup (Water : Honey (1:1))
• ·1/3 Lemon

Nankai Shochu

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Shochu

Nankai Shochu (Original)のためのレシピ

• ·3 oz Nankai Shochu
• ·0.5 oz Fresh Lemon Juice
• ·0.5 oz Simple Syrup
• ·5 Strawberries
• ·3 slices Jalapeño

Nankai Shochu · Josh Gates

Nankai Shochu (Original)のためのレシピ

• ·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 Shochu

Nankai Shochu (Original)のためのレシピ

• ·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 Shochu (Original)のためのレシピ

• ·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 Shochu (Original)のためのレシピ

• ·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 Shochu

Nankai Shochu (Original)のためのレシピ

• ·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 Shochu (Original)のためのレシピ

• ·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 Shochu (Original)のためのレシピ

• ·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

Nankai Gold Shochuのためのレシピ

• ·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

Nankai Gold Shochuのためのレシピ

• ·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

Nankai Shochu

Nankai Gold Shochuのためのレシピ

• ·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

Nankai Shochu (Original)のためのレシピ

• ·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)

Nankai Shochu

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Gold Shochuのためのレシピ

• ·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

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Shochu (Original)のためのレシピ

• ·2 oz Nankai Shochu
• ·4 oz Rice Horchata
• ·0.5 oz Ube Condensed Milk

Nankai Shochu

Nankai Gold Shochuのためのレシピ

• ·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

どの焼酎でも

• ·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

どの焼酎でも

• ·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

どの焼酎でも

• ·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

芋焼酎全般

• ·Ikkomon (sweet potato) Honkaku Shochu: 1.5 oz
• ·Kahlua: 0.5 oz
• ·Turbinado Syrup: 0.5 oz
• ·Cold Brew Coffee: 2 oz

Takara Sake USA

Kuro Yokaichiのためのレシピ

• ·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

どの焼酎でも

• ·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

十割のためのレシピ

• ·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

Yokaichi Mugi Honkaku Barley Shochuのためのレシピ

• ·Yokaichi Mugi: 2.0 oz
• ·Lime Juice: 0.75 oz
• ·Turbinado Syrup: 0.75 oz
• ·Lime Disc: 1

Takara Sake USA · Martha Chong

どの焼酎でも

• ·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

Kuro Yokaichiのためのレシピ

• ·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

Yokaichi Mugi Honkaku Barley Shochuのためのレシピ

• ·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

Takara Sake USA

十割のためのレシピ

• ·Shiso Leaves: 1 leaf
• ·Towari (Buckwheat): 2 oz
• ·Lemon Juice: 1 oz
• ·Pureed Strawberry: 1 tablespoon

Takara Sake USA · Amy Traynor

Yokaichi Mugi Honkaku Barley Shochuのためのレシピ

• ·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

Yokaichi Mugi Honkaku Barley Shochuのためのレシピ

• ·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

どの焼酎でも

• ·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

Nankai Imo Blackのためのレシピ

• ·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

Nankai Shochu

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Shochu (Original)のためのレシピ

• ·2 oz Nankai Shochu
• ·0.75 oz fresh lemon juice
• ·0.5 oz simple syrup
• ·1 egg white
• ·1 tbsp sencha tea leaves

liquor.com

芋焼酎全般

• ·2 ounces shochu
• ·3/4 ounce miso syrup
• ·3/4 ounce yuzu juice
• ·club soda
• ·1/2 ounce cynar

liquor.com

iichiko Saitenのためのレシピ

• ·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

Pickled Plum

どの焼酎でも

• ·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)

thesgshochu.com

SG Shochu IMOのためのレシピ

• ·the sg shochu imo 25ml
• ·sweet vermouth 20ml
• ·campari 15ml

thesgshochu.com

SG Shochu MUGIのためのレシピ

• ·the sg shochu mugi 45ml
• ·oloroso sherry 15ml
• ·maple syrup 2 bar spoons
• ·angostura bitters 2 dashes
• ·orange peel

thesgshochu.com

SG Shochu IMOのためのレシピ

• ·the sg shochu imo 45ml
• ·lime wedge 1/8
• ·cola
• ·salt rim

Tokyo Weekender · Shun Kosaka

米焼酎全般

• ·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

泡盛全般

• ·danryu koshu (awamori) 40ml
• ·homemade cola syrup 10ml
• ·carbonated water as needed
• ·lemon wedge one wedge
• ·salt water one spray

Umami Mart blog

麦焼酎全般

• ·3 oz iichiko barley shochu
• ·2 oz umami mart x far leaves ohayo hojicha tea
• ·ice
• ·Garnish: lemon peel

Umami Mart blog

鍛高譚のためのレシピ

• ·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 Saitenのためのレシピ

• ·2 oz iichiko Saiten
• ·2 oz White Peach Juice
• ·Topped with Prosecco
• ·Peach Half + Flower

iichiko.com · Sanwa Shurui

iichiko Saitenのためのレシピ

• ·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)

どの焼酎でも

• ·5 oz. hot bancha
• ·1 1/2 oz. shochu
• ·1/4 oz. rich honey syrup
• ·Garnish: lemon or orange wheel

imbibemagazine.com · Ben Rojo

芋焼酎全般

• ·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

Tenshi No Yuwaku Sweet Potato Shochuのためのレシピ

• ·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

麦焼酎全般

• ·30ml Mugi Shochu (Barley), Kanehachi, Ooita
• ·30ml hot water
• ·30ml tomato water

JSS Shochu · Alyssa Heidt, Oslo, Norway

そば焼酎全般

• ·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

米焼酎全般

• ·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

Mutual Trading

どの焼酎でも

• ·2 ounce Shochu
• ·2 ounce cranberry juice
• ·Club soda

Nankai Shochu · Markus McGee, Fish & Bird Izakaya, Berkeley, CA

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Gold Shochuのためのレシピ

• ·1.5 oz Nankai Gold
• ·1.5 oz Johnny Walker Black
• ·1.5 oz Amaretto
• ·1 Lemon Peel
• ·1-3 dashes Angostura Bitters

Nankai Shochu

Nankai White Oak Shochuのためのレシピ

• ·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 Shochu (Original)のためのレシピ

• ·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 Shochu (Original)のためのレシピ

• ·2 oz. Nankai Shochu
• ·4 oz. Mango Juice
• ·1+ dash Tajin Salt
• ·1 slice Jalapeños

Nankai Shochu

Nankai Gold Shochuのためのレシピ

• ·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 Shochu

Nankai Shochu (Original)のためのレシピ

• ·1.5 oz Nankai Shochu
• ·3 oz Grapefruit Juice
• ·0.5 oz Elderflower Liqueur
• ·1 pinch Sea Salt

Nankai Shochu

Nankai Shochu (Original)のためのレシピ

• ·2 oz Nankai Shochu
• ·1 oz Fresh Lime Juice
• ·½ oz Simple Syrup
• ·1 pinch Sea Salt

Nankai Shochu

どの焼酎でも

• ·1.5 oz Nankai Shochu/Gold
• ·3 oz Orange Juice
• ·1 tsp Grenadine Syrup

KIRISHIMA SHUZO CO., LTD.

霧島 NO.8のためのレシピ

• ·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

赤霧島のためのレシピ

赤霧島は軽めで、赤い果実の香りがあります。軽くて爽やかなスパークリングの一杯に合います。

• ·赤霧島（芋焼酎）
• ·ゆずスラッシュ
• ·クランベリー
• ·澪 スパークリング清酒（トップに）
• ·グレープフルーツピール（飾り）

Nankai Shochu

Nankai Gold Shochuのためのレシピ

• ·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

Nankai Gold Shochuのためのレシピ

• ·1.5 oz Nankai Gold
• ·0.5 oz pomelo juice
• ·4 oz ginger beer
• ·A long pomelo peel, for garnish

Nankai Shochu

Nankai Shochu (Original)のためのレシピ

• ·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 Shochu

Nankai Gold Shochuのためのレシピ

• ·1 oz Nankai Gold
• ·1 oz cold brew coffee
• ·2 oz tonic water
• ·0.5 oz simple syrup
• ·Orange peel, for garnish

Barrow's Intense

どの焼酎でも

• ·1 oz Barrow's Intense Ginger Liqueur
• ·1 oz shochu
• ·1 oz Campari
• ·Orange peel, for garnish

punchdrink.com · Kenta Goto, Bar Goto, New York City

麦焼酎全般

• ·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.

さつま白波原酒のためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·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

thesgshochu.com

SG Shochu KOMEのためのレシピ

• ·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

thesgshochu.com

SG Shochu KOMEのためのレシピ

• ·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

thesgshochu.com

SG Shochu KOMEのためのレシピ

• ·the sg shochu kome 50ml
• ·cocchi americano 10ml
• ·absinthe 2 dashes
• ·lemon peel

Tokyo Weekender · Shun Kosaka

Nikaido Kitchomu Barley Shochuのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·2 oz iichiko Saiten
• ·0.25 oz Simple Syrup
• ·2-3 Dashes Angostura Bitters
• ·Orange Slice

iichiko.com · Sanwa Shurui

iichiko Saitenのためのレシピ

• ·2 oz iichiko Saiten
• ·0.5 oz Bianco Vermouth
• ·2 Dashes Orange Bitters
• ·Lemon Peel

imbibemagazine.com · Deep Dive

iichiko Silhouetteのためのレシピ

• ·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

れんとのためのレシピ

• ·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

imbibemagazine.com

麦焼酎全般

• ·1 1/2 oz. barley shochu
• ·1 oz. fino sherry
• ·1/2 oz. dashi broth
• ·Garnish: cone of toasted yakinori seaweed

imbibemagazine.com · Hemsworth

24-DO Kinjo Shiroのためのレシピ

• ·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

そば焼酎全般

• ·75ml Towari Soba Shochu (Buckwheat), Takara, Miyazaki
• ·10ml Mentsuyu
• ·15ml Nori maple syrup
• ·Yuzu wasabi salt rim

JSS Shochu · Juris Kenins, Riga, Latvia

麦焼酎全般

• ·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

SG Shochu IMOのためのレシピ

• ·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

芋焼酎全般

• ·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

利平ジンジャーのためのレシピ

• ·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

Kappa No Sasoimizuのためのレシピ

• ·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

芋焼酎全般

• ·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

琉球王朝のためのレシピ

• ·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

Jougo Shochuのためのレシピ

• ·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

iichiko Saitenのためのレシピ

• ·45ml Mugi Shochu (Barley), Iichiko Saiten, Oita
• ·15ml pandan syrup
• ·10ml yuzu vinegar
• ·110ml strawberry water

JSS Shochu · David Nguyen Luu, Singapore

米焼酎全般

• ·40ml Kome Shochu (Rice), SG, Oita
• ·40ml watermelon-infused dry vermouth
• ·2ml toasted sesame tincture

JSS Shochu · A-K Hada, New York, NY

麦焼酎全般

• ·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.

iichiko Saitenのためのレシピ

• ·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

iichiko Silhouetteのためのレシピ

• ·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.

芋焼酎全般

• ·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

SG Shochu KOMEのためのレシピ

• ·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

久米島の久米仙のためのレシピ

• ·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

麦焼酎全般

• ·2.5 oz Kogin No Sayaki Barley Shochu
• ·0.5 oz Bitter Bianco
• ·3 dash Sakura bitters

JSS Shochu · Ryan Chetiyawardana, London, United Kingdom

iichiko Saitenのためのレシピ

• ·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

さつま白波原酒のためのレシピ

• ·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

Mahokoのためのレシピ

• ·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

芋焼酎全般

• ·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

どの焼酎でも

• ·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

Tenshi No Yuwaku Sweet Potato Shochuのためのレシピ

• ·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

米焼酎全般

• ·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

麦焼酎全般

• ·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

十割のためのレシピ

• ·1 ¾ shot Towari Buckwheat Shochu
• ·4 dashes bitters
• ·1 shot simple syrup
• ·orange rind or orange slice
• ·maraschino cherry (optional)

Nankai Shochu

Nankai Gold Shochuのためのレシピ

• ·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 Shochu

Nankai Shochu (Original)のためのレシピ

• ·1 oz Nankai Shochu
• ·1 oz Sweet Vermouth
• ·1 oz Campari (Can also use Capelletti Apertivo Americano)
• ·1 Orange Peel

Nankai Shochu

Nankai Shochu (Original)のためのレシピ

• ·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)

Nankai Shochu (Original)のためのレシピ

• ·2 oz Nankai Shochu
• ·1 oz Carpano Bianco (Lillet Blanc also works nicely)
• ·2-3 dashes Scrappy's Celery Bitters

Nankai Shochu · Jason Yu

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Shochu (Original)のためのレシピ

• ·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

どの焼酎でも

• ·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

Yokaichi Mugi Honkaku Barley Shochuのためのレシピ

• ·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

Yokaichi Mugi Honkaku Barley Shochuのためのレシピ

• ·Yokaichi Mugi (Barley): 2 oz.
• ·Takara Plum Wine: 3/4 oz.
• ·Orange Peel: 1

Takara Sake USA

どの焼酎でも

• ·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

Yokaichi Mugi Honkaku Barley Shochuのためのレシピ

• ·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 Shochu Junのためのレシピ

• ·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

Yokaichi Mugi Honkaku Barley Shochuのためのレシピ

• ·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

Nankai White Oak Shochuのためのレシピ

• ·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

Nankai Shochu

Nankai Gold Shochuのためのレシピ

• ·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

Nankai Shochu

Nankai Shochu (Original)のためのレシピ

• ·2.25 oz Nankai Shochu
• ·0.75 oz dry vermouth
• ·2 to 5 dashes yuzu juice
• ·1 dash orange bitters
• ·Lemon peel, expressed

punchdrink.com · Don Lee, Existing Conditions, New York

どの焼酎でも

• ·2 ounces iichiko shochu
• ·1 1/2 ounces grapefruit juice
• ·2 pinches genmai
• ·1/2 ounce water
• ·2 teaspoons sugar

thesgshochu.com

SG Shochu IMOのためのレシピ

• ·the sg shochu imo 30ml
• ·hot water 120ml
• ·maple syrup 8ml
• ·salted butter 1 bar spoon
• ·cinnamon stick

Tokyo Weekender · Shun Kosaka

芋焼酎全般

• ·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

iichiko Saitenのためのレシピ

• ·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

Kanaのためのレシピ

• ·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

米焼酎全般

• ·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

しそ・ごま・ゆずなど、風味をつけた焼酎全般

• ·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

iichiko Saitenのためのレシピ

• ·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

芋焼酎全般

• ·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

旭万年星のためのレシピ

• ·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

SG Shochu MUGIのためのレシピ

• ·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

芋焼酎全般

• ·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

Komasa Akazaru Shochuのためのレシピ

• ·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

Nankai Shochu

Nankai Shochu (Original)のためのレシピ

• ·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

Nankai Gold Shochuのためのレシピ

• ·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

どの焼酎でも

• ·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

Takara Shochu Junのためのレシピ

• ·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

瑞泉 白龍のためのレシピ

泡盛には土のような、きのこに近い香りがあります。エルダーフラワーはそこによく合います。白龍は店で出している瑞泉のなかでは穏やかなほうで、だからこの一杯には白龍を使っています。

• ·5年熟成 水戸の偕楽園 梅酒
• ·ゆず 少々
• ·エルダーフラワー 少々
• ·沖縄の泡盛

Izakaya Juraku · Izakaya Juraku

Takara Shochu Junのためのレシピ

• ·ライチリキュール
• ·エルダーフラワーリキュール
• ·宝焼酎
• ·澪 スパークリング清酒
• ·食用ピンクグリッター（飾り）
• ·乾燥ローズバッド（飾り）