泡盛

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)

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 · 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 · 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

Zen Tea Brew blog

どの焼酎でも

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

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 · 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

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 · 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 · 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

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

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 · 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 · 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 · 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

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)

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

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

Mutual Trading

どの焼酎でも

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

Nankai Shochu

どの焼酎でも

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

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

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 · 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 · 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

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

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

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

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

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