Shochu Sour

Kome Shochu (Rice)
Written By Chikako Ichihara

Created by Nikola Nikoletic, Patent Pending, New York City

patent pending shochu sour cocktail

Recipe: 

  • 2 oz Mugon Rice Shochu

  • 0.25 oz fresh kaki apple juice

  • 0.5 oz yuzu kosho cane syrup*

  • 0.75 oz lime juice

  • 2 dash angostura

  • Egg white

Glass: Chilled Coupe

*100g yuzu kosho, 1000g organic cane sugar, 500ml water, stir, bring to boil, strain

Method: Give it a long shake with about 10 pebble ice, than another long shake with cold draft ice. Head from egg white should hit slightly above the rim of the coupe glass. Fresh mint spring as a garnish.

Chikako Ichihara
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