Shochu Rocks!! 2020 – Cocktail Recipes
2 oz SATSUMA KURADASHI GENSHU
1 oz JAMAICA INFUSED MARTINI BIANCO VERMOUTH
2 dashes ORANGE BITTERS
3 drops HATCH CHILI OIL
Preparations: Combine all ingredients except oil in a mixing glass over ice. stir, pour, serve up in a coupe or Nick and Nora. Garnish with 3 drops of hatch chili oil.
2 oz TOWARI SHOCHU
.5 oz FRESH LEMON JUICE
.25 oz HONEY SYRUP (4:1)
3 oz GINGER BEER
1 pinch SEA SALT
Preparations: Build in glass, top with ice, finish with salt. Garnish with cucumber slice and roasted seaweed
Pam’s Twist on a Martini
2 OZ IICHIKO FRASCO
.75 OZ MATCHA DRIP DRY VERMOUTH
.25 OZ FINO SHERRY
3 DASHES BITTERS
Preparations: Combine ingredients, stir with ice, strain, and serve up in a coupe with a lemon twist.
During our session, Pam used “tiki” bitters.
Pam’s Homage to an Oolong-hi
2 OZ TENSHI NO YUWAKU
1 OZ OOLONG TEA
.75 OZ LEMON JUICE (FRESH IS BEST)
.5 OZ HONEY SYRUP
SPLASH OF SODA WATER
Preparations: Combine all ingredients except the soda water and “roll” between two glasses with ice. Add soda water and strain into a highball glass with ice. Garnish with lemon wheel in the glass.
Mori no Kumasan
2 OZ GINREI SHIRO SHOCHU
1 BAR SPOON OF CULINARY GRADE MATCHA POWDER – FINE GRADE
.5 OZ FRESH SQUEEZED LIME JUICE
.5 OZ SIMPLE SYRUP
FEVER TREE GINGER BEER
Preparation: Mix fine grade matcha powder with .5 oz of hot water until it dissolves. Add the mix in to a shaker tin with along with the shochu, lime juice and simple syrup. Add ice and shake vigorously for 30 seconds. Pour into a rocks glass, add ice and top with Fever Tree Ginger Beer. Garnish with a lime peel.
2 OZ KINTARO SHOCHU
2 OZ VAN GOGH DOUBLE ESPRESSO VODKA
2 OZ FRESH ESPRESSO
PINCH OF MALDON SALT
Preparation: Add all the ingredients into a shaker tin, top with ice and shake vigorously for 30 seconds. Strain into a martini glass. You can garnish with 3 espresso beans. Dila used Chocolatines candied orange zest double dipped in 72% percent dark chocolate.
Recipes coming soon!