The SG Shochu brand manager, Joshin Atone, talks with Kanpai.us about shochu's versatility and potential in the cocktail. He also shares three recipes for bartenders to try.
Using all Washington state local ingredients save koji imported from Japan and ginger from warmer climes, Mr. and Mrs. Sheehan have begun making small batch, hand-crafted barley shochu in a beautiful copper still. To save on man power and elbow grease the still is elevated on a platform above the distillery floor to make cleaning easier, letting gravity do much of the work.
As you may know, I recently infused some Suntory Juhyo Special shochu with fresh habanero (process described here). After 3 days of infusion I ended up with an *extremely* spicy shochu with a very nice flavor when cut with water.
Inspired by a friend of mine who is a bit of a budding mixologist, I made this cocktail.
2 ounces of habanero infused shochu
1.5 ounces of raw simple syrup
4.0 ounces of seltzer water
2 sprigs of fresh mint leaves
Pluck the mint leaves from the stems. Tear each leaf into smaller pieces. Mint is a very delicate herb – muddling destroys its character while tearing releases the oils without turning it into pulp. … Read More “Name This Cocktail!”
Today we’re going to try a recipe – our first – a habanero infused shochu. I needed some use for my leftover Juhyo Special Suntory, which was nigh well undrinkable in its undiluted form. Apparently I am not the first person to have this idea for salvaging Suntory shochu.
I started with fresh, locally sourced habanero peppers, which I was able to procure at the Columbia Greenmarket. I purchased a handful, but only needed one. The others will be used for similar experiments, I’d imagine. I diced the pepper into a small pieces, retaining the seeds (the “heat”).… Read More “Habanero Infused Shochu”