in Drinks, Shochu
byPaul Kushnerupdated 0 Comments
I’ve explored the vibrant world of Shochu co*cktails, where the subtle, distinct flavors of this Japanese spirit truly come to life. I love how Shochu, traditionally enjoyed straight, transforms when mixed with simple ingredients like juices, sodas, and fresh herbs. This collection of recipes proves its versatility, offering something for everyone, from newcomers to aficionados. The mild taste of Shochu adapts, making each co*cktail a unique blend of flavors. I highly recommend checking out this roundup for a fresh take on your drinks.
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The Japanese Sidecar
This recipe is a twist on the classic sidecar co*cktail. It features iichiko silhouette Shochu, triple sec, lemon juice, and orange bitters. The lemon juice and orange-flavored triple sec make for a rich citrus flavor that perfectly complements the potent taste of Shochu. To elevate the co*cktail, even more, rim the glass with brown sugar, creating a toasty, complex flavor.
Shochu Apple Sour co*cktail
The Shochu in this recipe is slightly fruity with a strong tang that pairs well with fresh-squeezed apple juice. This sour co*cktail uses Imo Shochu, apple juice, soda water, yuzu juice, and honey, for a sweet but tart beverage. Yuzu juice has a sweet, citrus flavor that subdues the harsh flavor of the Shochu.
Old Fashioned Samurai
Old-fashioned co*cktails typically use whiskey as the main alcohol, but this recipe swaps it for barrel-aged Shochu. Along with Angostura bitters, a splash of soda water, and an orange peel, the result of this recipe is a flavorful drink that highlights the rich and oaky taste of this Shochu. You can use regular sugar to sweeten the drink or make it more authentic with black kokuto sugar.
Shikoku Mule – Yuzu Moscow Mule
Another Shochu co*cktail that uses sweet yuzu juice is this twist on a mule co*cktail. It’s a simple combination of yuzu, Shochu, and ginger beer, for a potent but pleasant drink. The ginger beer meshes with the distinct Shochu flavor easily, helping both flavors shine.
Meyer Lemon Shochu
This co*cktail combines Shochu, simple syrup, lemon juice, and mint, for a sweet and refreshing beverage. The prominent lemon flavor creates a tart taste with bright citrus notes that work well with any Shochu. If you want a fruitier drink, opt for a fruit-based Shochu. Or use a grain-based Shochu for an earthy taste.
Yuzu Pop
For a bubbly, sweet drink, make this yuzu pop. It uses Nankai Shochu, ginger ale, and yuzu juice, for a sparkling co*cktail with an apple and citrus flavor. To make it sweeter, you can rim the glass with your favorite sugar. The drink has a well-balanced flavor suitable as a brunch co*cktail or evening beverage.
Tokyo Mule
This recipe involves more ingredients, using vodka, Shochu, ginger syrup, cucumber, and lime juice, for a distinct and delicious taste. The ginger syrup brings spice to the drink, while the cucumber softens the bite. The lime juice and alcohol pack a tasty punch that won’t overwhelm your palate.
Japanese 75
This drink is a twist on the classic French 75 co*cktail. The combination of Nankai Shochu, lemon juice, champagne, and simple syrup is easy to make but delightful. The champagne brings a gentle bubble to the drink, while the other ingredients foster a sweet, balanced flavor.
8 Shochu co*cktail Recipes
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Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
4.5 from 2 votes
Course: Drinks
Cuisine: Japanese
Keyword: Shochu co*cktails
Servings: 1
Author: Paul Kushner
Ingredients
Instructions
Pick your favorite recipe
Gather all the needed ingredients
Prep a shochu co*cktail in less than 5 minutes
Tried this recipe?Leave a comment and let us know how it was!
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
4.50 from 2 votes (2 ratings without comment)
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shochu
Written by Paul Kushner
Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.
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