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
米
米焼酎のために書かれたレシピと、米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 · Kenta Goto, New York City
Hakumai Highball
ハイボール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
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 · Julia Momosé, Kumiko, Chicago
Silver Chawari
ハイボール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
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
Hybrid Highball [KOME]
ハイボールSG Shochu KOMEのためのレシピ
- the sg shochu kome 30ml
- calvados 15ml
- soda
- lemon peel
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
Matcha Highball
ハイボール米焼酎全般
- 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
Yuzu Shochu Spritz
ハイボール米焼酎全般
- 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
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 · Kevin Diedrich, Pacific Cocktail Haven
Shibuya Hi-Ball
ハイボール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
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
punchdrink.com · Nikola Nikoletić, New York City
Shochu Sour
シェイク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
Sherry Cobbler
シェイク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
JSS Shochu · Kevin Diedrich, Kona Street Market and Pacific Cocktail Haven, San Francisco
Express Yourself
シェイク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 · 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 · Diego Cabrera, Madrid, Spain
Honey Moon
シェイク米焼酎・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 · Chris Bostick, Half Step, Austin TX
Kuma River Swizzle
シェイク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 · Philip Duff, New York, NY
Okimotive
シェイク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 · Nikola Nikoletic, Patent Pending, New York City
Shochu Sour
シェイク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
Mutual Trading · Lisa Copenhaver, Beverage Director, Claremont Club, California
Mt. Fuji
シェイク米焼酎全般
- 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
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 · 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 · 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
グラスで作るもの
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)
Tokyo Weekender · Shun Kosaka
Mellow Moon
ビルド米焼酎全般
- sengetsu (kome shochu) 45ml
- lemon juice 15ml
- homemade rice pepper syrup 10ml
- daigo umai rice cider as needed
- lemon peel to garnish
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
JSS Shochu · Frank Kurt Maldonado, New York, NY
Shochu Beautiful
ビルド米焼酎全般
- 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
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
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
The SG Martini (KOME)
ステア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
Tuxedo
ステア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
Vesper
ステアSG Shochu KOMEのためのレシピ
- the sg shochu kome 50ml
- cocchi americano 10ml
- absinthe 2 dashes
- lemon peel
imbibemagazine.com · Hemsworth
Second Wind
ステア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 · Philip Duff, New York, NY
Kingdom Cocktail
ステア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 · David Nguyen Luu, Singapore
Kuma-Tini
ステア米焼酎全般
- 40ml Kome Shochu (Rice), SG, Oita
- 40ml watermelon-infused dry vermouth
- 2ml toasted sesame tincture
JSS Shochu · Shingo Gokan, Tokyo, Japan
Phuket
ステア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
Ryukyu
ステア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
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 · Marie Kasmi, London, United Kingdom
Twist on a Bamboo
ステア米焼酎全般
- 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
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
JSS Shochu · Alson Tian, Singapore
Day Break
その他米焼酎全般
- 50ml Kome Shochu (Rice), Gokuraku, Kumamoto
- 20ml Oolong-infused Americano
- 5ml honey water
- Lemon twist for garnish
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