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!”