Matthew Hunter's sweet and savory Genshu shochu fizz.
Thomas Waugh’s shochu-based riff on the Espresso Martini.
Julia Momosé's tea-based highball is named for chawari, a classic shochu serve.
A fresh take on the '80s standby.
Céline Bossart crosses two classic highballs—Scotch and soda and white port and tonic.
A modified Bobby Burns from Céline Bossart, lifted with Grand Marnier.