This drink pays homage to the two “shochu aunties” who shepherded Ryan Chetiyawardana around to distilleries during a recent visit to Kyushu. Created to feature the tropical notes of Satoh imo shochu, made from sweet potatoes, he also “wanted to develop a sipping serve that could have the weight to work alongside food,” he says. The resulting drink mixes sweet and savory, while a garnishing piece of mango or citrus helps spotlight similar fruitiness found in the shochu.
Ryan Chetiyawardana, Lyaness | London
- 2 ounces Satoh imo (sweet potato) shochu
- 1/3 ounce fig leaf syrup (see Editor’s Note)
- 5 dashes Peychaud’s bitters
- 3 dashes Red Boat fish sauce
Garnish: mandarin orange (alternative options: orange peel coin or mango slice)
- Stir all ingredients with ice.
- Strain into a rocks glass.
- Garnish with a piece of fruit.
Fig Leaf Syrup:
Bring 1 cup water to boil. Remove from heat, and stir in 2 cups golden caster sugar (or demerara sugar) and 3 fig leaves. Stir to dissolve the sugar. When cool, strain out the leaves.