Shochu
Cocktail
Recipes
Shochu can be made from around 50 varieties of different base ingredients. The most common are kome (rice), mugi (barley), and imo (sweet potato). As a result, the flavor lends itself to an array of cocktail both classics and modern variations.
Below is a collection of recipes created by our community of world-class bartenders.
Sakura Gibson
By Nikola Nikoletic, Patent Pending
NYC
One Thousand Cranes
By Kevin Diedrich, Kona Street Market
San Francisco
Desierto Amarillo
By Takuma Watanabe, Martinys
NYC
Martini
by Vlad Novikov, SilverLyan
Washington D.C.
Mugi Cocktail
Created by Caer Maiko, Daijoubu
The Yakuza 7.4
Created by Aaron Plein, PABU
San Francisco
Amber Mizuwari
by Juris Kenins
Riga, Latvia
Earth Angel
by Ben Rojo
New York, NY
Forest Gold
by Odd Strandbakken
Oslo, Norway
Jerez
by Shingo Gokan
Tokyo, Japan
Kome Express
by David Nguyen Luu
Singapore
Kuri Spritz
by A-K Hada
New York, NY
Last Oyuwari
by Juris Kenins
Riga, Latvia
Low Ball
by Matthew Hunter
New York, NY
New Girl
by Gracie Peters
Sydney, Australia
ŌITA FIZZ
by Takuma Watanabe
New York, NY
Saiten Spritz
by Jenna Hemsworth
Sydney, Australia
Sansho Martini
by Ryan Chetiyawardana
London, United Kingdom
Sea-Wari
by Toms Remers
Riga, Latvia
Super Cool Martini
by Mike Enright
Sydney, Australia