Chuhai
ハイボールどの焼酎でも
- 2 oz shochu
- 1 oz fresh yuzu juice
- 4 oz chilled soda water
- 1 slice of yuzu, lemon, or lime for garnish
芋
芋焼酎のために書かれたレシピと、芋でも作れる焼酎一般のレシピ。どちらかはカードに書いてあります。
ハイボールとチューハイ
Japanese Yuzu Cocktail (Yuzu Chuhai)
ハイボールどの焼酎でも
- 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)
Lemon Sour (Japanese)
ハイボールどの焼酎でも
- 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
Gari Hai
ハイボールどの焼酎でも
- 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
Miso Dark 'n' Stormy
ハイボールどの焼酎でも
- 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
Ringo Soda
ハイボールどの焼酎でも
- 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
The Rule of Thirds Chu-Hai
ハイボールどの焼酎でも
- 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
Coffee & Tonic
ハイボール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
Hybrid Highball [IMO]
ハイボールSG Shochu IMOのためのレシピ
- the sg shochu imo 30ml
- pisco 15ml
- soda
- grapefruit peel
Oolong-Hai (Shochu Iced Tea)
ハイボール芋焼酎・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
Ryokucha-hai (Green Tea x Shochu)
ハイボールどの焼酎でも
- 1 part shochu to 2 parts green tea
- ice
imbibemagazine.com · Kenta Goto
Lychee and Pear Chuhi: A Shochu Highball
ハイボール芋焼酎全般
- 1 1/2 oz. imo shochu
- 1 1/2 tsp. Elderflower & Pear Mix
- 1 oz. chilled tonic water
- 3 oz. chilled soda water
Mutual Trading · Lisa Copenhaver, Beverage Director, Claremont Club, California
Tokyo Mule
ハイボール芋焼酎全般
- 1 oz Shiranami Shochu
- 3-4 oz ginger beer
- ½ lime, cut up
- lime wheel garnish
Nankai Shochu · Kendra Hada
Day Break
ハイボール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
St. George Spirits · Chris Lane, Ramen Shop, Oakland
California Shochu Highball
ハイボールどの焼酎でも
- 1 1/4 oz St. George California Shochu
- 3 oz Fever Tree Tonic
- 2 oz Q Club Soda
Takara Sake USA · Amy Traynor
Spring Shochu Tonic
ハイボールどの焼酎でも
- 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
Winter Shochu Mule
ハイボールどの焼酎でも
- Ikkomon Honkaku Shochu: 2 oz
- Blood Orange Juice: 1 oz
- Allspice Dram: 1 bar spoon
- Ginger Beer: 1 part
シェイクするもの、サワー
Easy Shochu Margarita
シェイク芋焼酎全般
- 2 oz 20-25% abv imo shochu
- 0.5 oz curacao or triple sec
- 0.5 oz lime juice
Satsuma Margarita
シェイク芋焼酎全般
- 1.5 oz 20-25% abv imo shochu
- 0.5 oz ferrand agave curacao
- 0.5 oz yuzu-shu
- 0.5 oz lime juice
imbibemagazine.com · Pabu, San Francisco
Izumi Pimm: A Shochu Pimm's Cup
シェイク芋焼酎全般
- 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
JSS Shochu · Saan Dhakal, Hong Kong
8 Shades
シェイク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, HalfStep, Austin TX
Hana Sour
シェイクどの焼酎でも
- 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 · Haru Zenda, New York, NY
Kinpira
シェイク芋焼酎全般
- 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 · Thomas Waugh, San Francisco, CA
Miyazaki Martini
シェイク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 · Matthew Hunter, New York, NY
Plum
シェイク芋焼酎全般
- 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
Satsuma Punch
シェイク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 · Diego Cabrera, Madrid, Spain
Yellow Chilli
シェイク芋焼酎全般
- 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
Fig Daiquiri
シェイクどの焼酎でも
- 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
Grass Cutter
シェイクどの焼酎でも
- 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
Grizzly Pear
シェイクどの焼酎でも
- 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
Aki Sour
シェイクどの焼酎でも
- 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
Espress Yourself
シェイク芋焼酎全般
- Ikkomon (sweet potato) Honkaku Shochu: 1.5 oz
- Kahlua: 0.5 oz
- Turbinado Syrup: 0.5 oz
- Cold Brew Coffee: 2 oz
Kuro Cobbler
シェイク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
MIO Breeze
シェイクどの焼酎でも
- 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
Sour Plum
シェイクどの焼酎でも
- 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
Takara Club
シェイク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 · Jordan Hughes
MIO 75
シェイクどの焼酎でも
- 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
Hojicha Cocktail
シェイク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
グラスで作るもの
Apprentice
ビルド芋焼酎全般
- 2 ounces shochu
- 3/4 ounce miso syrup
- 3/4 ounce yuzu juice
- club soda
- 1/2 ounce cynar
Umeboshi Sour (Pickled Plum Cocktail)
ビルドどの焼酎でも
- 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)
Boulevardier
ビルドSG Shochu IMOのためのレシピ
- the sg shochu imo 25ml
- sweet vermouth 20ml
- campari 15ml
Satsuma Libre
ビルドSG Shochu IMOのためのレシピ
- the sg shochu imo 45ml
- lime wedge 1/8
- cola
- salt rim
imbibemagazine.com · Julia Momosé (Kumiko)
Chawari Toddy
ビルドどの焼酎でも
- 5 oz. hot bancha
- 1 1/2 oz. shochu
- 1/4 oz. rich honey syrup
- Garnish: lemon or orange wheel
imbibemagazine.com · Ben Rojo
Smouldering: A Shochu Cocktail
ビルド芋焼酎全般
- 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
Angels Ate Imo
ビルド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)
Cranberry Shochu
ビルドどの焼酎でも
- 2 ounce Shochu
- 2 ounce cranberry juice
- Club soda
Nankai Sunrise
ビルドどの焼酎でも
- 1.5 oz Nankai Shochu/Gold
- 3 oz Orange Juice
- 1 tsp Grenadine Syrup
No.8 Mojito
ビルド霧島 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
レッドドラゴン・ジュース
ビルド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）
Far East Negroni
ビルドどの焼酎でも
- 1 oz Barrow's Intense Ginger Liqueur
- 1 oz shochu
- 1 oz Campari
- Orange peel, for garnish
ステアするもの
punchdrink.com · Silver Lyan Team, Washington, D.C.
Shochu Old-Fashioned
ステア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
JSS Shochu · Joshin Atone, Tokyo, Japan
Antwerp
ステア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
Aunty Old Fashioned
ステア芋焼酎全般
- 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 · A-K Hada, New York, NY
Hidden Parts
ステア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
Kazuko
ステア芋焼酎全般
- 50ml Imo Shochu (Sweet Potato), Yamatozaukra, Kagoshima
- 15ml green apple cordial
- 10ml pandan syrup
- 25ml clarified coconut milk
JSS Shochu · Vlad Novikov, Silver Lyan, Washington D.C.
Old Fashioned
ステア芋焼酎全般
- 2 oz Sweet Potato Satsuma Genshu
- ⅓ oz Salted Black Pepper Caramel
- 2 dashes Ash Bitters
- 1 dash Angostura
JSS Shochu · Thomas Waugh, San Francisco, CA
Shiitake Drift
ステア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
Spirit of the Beehive
ステア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
Sunomono Martini
ステア芋焼酎全般
- 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
The Yakuza 7.4
ステアどの焼酎でも
- 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
Triptych
ステア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)
St. George Spirits · Drew Record
Parallel Point
ステアどの焼酎でも
- 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
Samurai Martini
ステアどの焼酎でも
- Takara Shochu or Sho Chiku Bai Extra-Dry: 2.5 oz
- Dry Vermouth: 1/4 oz
- Cocktail Olives topped with Tobiko Caviar: To preference
ブレンド、作り置き、その他
punchdrink.com · Don Lee, Existing Conditions, New York
Iichiko "Oyuwari"
その他どの焼酎でも
- 2 ounces iichiko shochu
- 1 1/2 ounces grapefruit juice
- 2 pinches genmai
- 1/2 ounce water
- 2 teaspoons sugar
Sweet Potato Toddy
その他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
Hana Shigure
その他芋焼酎全般
- 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
JSS Shochu · Takuma Watanabe, Martinys, New York City
Guardian Diety
その他芋焼酎全般
- 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
Hollywood Ending
その他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 · Odd Strandbakken, Oslo, Norway
Plums
その他芋焼酎全般
- 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
The Rookie
その他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
St. George Spirits · Gio Giambrone, Kiko, NYC
Adzuki Highball
その他どの焼酎でも
- 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