Shingo Gokan
Tokyo, Japan
About Shingo Gokan
After moving to New York in 2006, Shingo Gokan directed the renowned bar program at Angel's Share for ten years, and after winning the 2012 Bacardi Global Legacy Cocktail Competition, Shingo quickly became one of the world's most sought-after bartenders, taking the first-ever guest shift at the American Bar at the Savoy Hotel in London.
Shingo earned the prestigious title of International Bartender of The Year at Tales of The Cocktail 2017. In 2019, he was awarded Altos Bartender's Bartender in Asia's 50 Best Bars, and ranked one of the hundred most influential figures in the bar industry by Drinks International.
Today he operates several award-winning bars in Shanghai and Tokyo, including Speak Low, Sober Company, The Odd Couple, and The SG Club. In 2020, Shingo created The SG Shochu—a truly versatile honkaku shochu geared towards the cocktail market.
Jerez
by Shingo Gokan
20ml SG Mugi Shochu (Barley)
10ml Hoshiko Umeshu
5ml Oloroso sherry
5ml Fino sherry
8ml clarified orange juice
8ml water
5g katsuo-bushi
Add Katsuo-Bushi in a coffee filter in a funnel. Place the funnel with the coffee filter in a canister to collect the liquid that is filtered through. Add all liquid ingredients and let it strain through the coffee filter. Aerate to serve in a glass.
Phuket
by Shingo Gokan
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
Add all ingredients into a mixing glass and stir with a cube of ice to chill. Remove ice and serve up in a glass.
