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.
Several flavored shochus have entered the US market over the past several years, but these brands have taken two very different approaches to the American consumer.
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!”