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Traditional serves: ie. How it would be drunk in Japan with food or by itself:
-50ml shochu
hot water
diff temps
(see temp chart as per sake)
-50ml shochu
cold water
Chilled
-50ml Shochu
green tea
Hot or cold
-50ml Shochu
ice
On the rocks
-50ml shochu
On the rocks with
ice
Lime squeeze
Kalamansi Squeeze
-50ml Shochu
Lychee Juice
-50ml shochu
tonic
ice
garnish
-50ml Shochu
Lemon green tea iced
Shochu Lemonade
50ml Kigo
25ml lemon yuzu mix
15ml gomme
Top with water
Yuzu lemon rind Garnish
Serve in a jam jar
Silver Mountain
70ml Kigo
25ml Silver Needles Tea
Dash Cassis Bud
Stir and Strain
Garnish Tea Leaves
Kigo Rickey
50ml Kigo
25ml Lime juice
15ml Sugar
Soda
Build KIGO, lime, sugar over ice in a hi-ball glass, stir until thoroughly mixed, add more ice top with soda.
Shochu San
(Tiziano Tasso, Hospital bar)
60ml KIGO
10ml Bottlegreen Apple and Plum cordial
5ml Lemon juice
Stir over cubed ice, double strain into a chilled coupette, garnish with a plum slice
Gin and Shochu Martini
50ml Beefeater 24
20ml KIGO
Stir over cubed ice, double strain into a chilled coupette and garnish with a slice of pickled cucumber
Shochu with Oolong tea
(see previous post regarding KIGO and chilled teas)
50ml KIGO
5ml Sugar syrup
Pour over ice in a hi-ball, stir, add more ice, then top with chilled oolong tea
Elderflower Gimlet
40ml KIGO
20ml Elderflower cordial
Stir over cubed ice, double strain into a chilled coupette
Shokuzenshu
(Ryan Chetiyawardana)
40ml Hakushu 12yo
25ml KIGO
20ml Brick Tea*
Stir over cubed ice, double strain into a chilled coupette, garnish with a grapefruit zest
*1 part White Silver tip tea, 1 part Sencha, 1 part Buckwheat tea, 2 white sugar cubes, 2 pinches maldon salt, 6 caraway seeds, 2 strips lemon peel, ~350ml hot water. Infuse for 5minutes, strain and chill
Noshino Martini
60ml Kigo Shochu
15ml Sake Diginjo
Pour into boston over Ice
Stir and fine strain into martini glass
Garnish with sushi cut cucmber slice
Tanuki
60ml Kigo Shochu
muddled seasonal fruit
5ml sugar syrup
Into boston muddle fruit with sugar syrup
Shake and fine strain
Garnish with appropriate seasonal fruit
Caipirinia
75ml Shochu
1 lime (or Kalamansi if you want more tart)
15ml Sugar syrup
Roll lime to break spine
Cut lime and remove the white bit then cut into 8 pieces.
Muddle lime with the sugar syrup in boston.
Add chrushed ice and shochu.
Shake twice.
Pour into large rocks.
Plum Plum
40 ml shochu Ice in glass, build drink in glass. Hi Ball
10 ml Ume shu
Ice in glass, build drink in glass.
top Tzu plum drink Garnish with plum disc.
Rhubarb fizz
60ml Shochu
25ml lemon
15ml sugar syrup
15ml rhubarb puree
Build in glass over ice stir slightly Collins
Garnish with rhubarb flake or lemon slice
Top Soda
Kawaii Lemonade
60ml shochu
15ml peach puree
15ml Calpico
Build in glass over ice, stir slightly Collins
Garnish with peach slice.
Top Soda
Aviation Cherry blossom
60ml shochu
20ml lemon juice
5ml Marashino
5ml Cherry blossom liqueur
Shake and fine strain Martini
Garnish rice paper cherry blossoms
Samurai
40ml shochu
20ml Ume shu
build over large ice rock, stir Rocks Glass
Garnish with Plum disc with cut
