Iichiko “Oyuwari”

Don Lee, Existing Conditions | New York

Oyuwari is shochu mixed with hot water; this drink takes that concept to the next level, combining barley-based Iichiko shochu with earthy green tea, enlivened with grapefruit. Flaming the mixture adds deep caramelized tones and a dramatic flourish.


Serving: 1

  • 2 ounces iichiko shochu
  • 1 1/2 ounces grapefruit juice
  • 2 pinches genmai
  • 1/2 ounce water
  • 2 teaspoons sugar

Garnish: grapefruit twist

  1. In a mug, mix together shochu, 1 ounce of grapefruit juice and genmai cha.
  2. In a separate container, combine water and remaining ½ ounce grapefruit juice.
  3. Heat sugar in a saucepan, until caramelized.
  4. Pour in shochu mixture.
  5. Use a long-handled match or kitchen torch to apply flame to the contents of the pan; it should catch fire.
  6. Add water-grapefruit mix, dousing the fire. Add more water if needed to extinguish the flame.
  7. Scrape the insides of the pan and briefly stir to combine.
  8. Strain into mug.
  9. Twist grapefruit peel over the top of the drink to express essential oils, then discard the peel.