Aunty Old-Fashioned

Ryan Chetiyawardana, Lyaness | London

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.


Serving: 1

  • 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)

  1. Stir all ingredients with ice.
  2. Strain into a rocks glass.
  3. Garnish with a piece of fruit.
Editor's Note

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.

Tagged: shochu