Marie Yoshimizu
Bellevue, WA
About Marie Yoshimizu
Marie Yoshimizu, also known as Mix with Marie, is the Lead Mixologist at the newly opened InterContinental Hotel in Seattle, Washington. Marie began her journey as a home bartender during the global pandemic in 2020. She launched her Instagram page, Mix with Marie, to showcase her original craft cocktails and to foster connections with fellow home bartenders and hospitality professionals through social media. Mixology became a hobby that Marie embraced during the global pandemic, enabling her to make productive use of her time while also advancing her personal development. In 2021, Marie took her mixology passion to the next level by entering cocktail competitions, seeking to challenge herself and refine her skills.
The first competition in which Marie competed was the Garrison Brothers Bourbon Brawl, sponsored by Cocktail Courier and Texas Monthly. Since then, she has developed a firm grasp of the competitive mixology scene and consistently competes in various prestigious competitions, both nationally and internationally. She has competed in the 2024 JSS Shochu Cocktail Competition along with other talented bartenders across the state. After moving to Washington state, Marie decided to pursue a second career as a bartender in 2022, while continuing her daytime role as a rocket scientist.
Friends and Peace
by Marie Yoshimizu
2 oz SG Shochu “IMO”
4 tsp Jougo Kokuto Shochu
2.75 oz Kinako-Soymilk (Warm to hot, frothed)
1 tsp Black Sesame Mitarashi Syrup
2 dashes of 20% Saline Solution
Garnish: Murasaki Imo Powder (Japanese Purple Sweet Potato Powder), side of a Janome Cookie (Snake-eye cookie)
Two ways to warm and froth the Kinako-Soymilk. 1) Use a steamer of an espresso machine. 2) Pour the Kinako-Soymilk in a metal milk jug or ceramic Sake bottle, and carefully place them in the hot water for about 3-4 minutes. Remove from the hot water bath, and use a milk frother to froth the Kinako-Soymilk.
In a 5-6 oz Japanese “Yunomi” tea mug, combine 2 oz SG Shochu “IMO”, 4 tsp Jougo Kokuto Shochu, 1 tsp Black Sesame Mitarashi Syrup, and 2 dashes of 20% Saline Solution. Stir with a barspoon until the syrup is incorporated. Carefully pour about 2.75 oz of warm Kinako-Soymilk in the “Yunomi” mug. Top off with the Kinako-Soymilk Foam. Garnish with the Murasaki Imo Powder on top of the foam. Have a Janome cookie on the side.