Red Clay Bamboo

Aidan Bowie | New York City

photo: Daniel Schwartz
Red Clay Bamboo

During Shochu Week, bar tastemakers showcase their individual flavor and cocktail flair by incorporating shochu from different Japanese regionalities and ingredients into a special, limited-time cocktail menu running through March 31st, 2022—learn more and find a bar near you.

A Japanese shochu-based riff on the classic Bamboo, this drink is designed with flavors that complement but don’t overpower the spirit, such as tropical fruit and almond. Thinking of the sweet potato that the Red Satan shochu is derived from, Dead Rabbit’s Aidan Bowie uses coconut water, sherry and saline solution to “season” the drink’s star ingredient. Note: If sushi rice is unavailable, cooked long white rice is a fine substitute.

Ingredients
  • 1 1/2 ounces Red Satan shochu
  • 1 1/2 ounces Red Satan shochu
  • 1 ounce amontillado sherry
  • 1 ounce amontillado sherry
  • 3/4 ounce Harmless coconut water
  • 3/4 ounce Harmless coconut water
  • 1 tablespoon raw sushi rice
  • 1 tablespoon raw sushi rice
  • 1 teaspoon Small Hands orgeat
  • 1 teaspoon Small Hands orgeat
  • 2 dashes saline solution(4 parts water to 1 part salt)
  • 2 dashes saline solution(4 parts water to 1 part salt)

Garnish: fresh banana, sliced into rounds

Directions
  1. In a mixing glass, gently muddle shochu and sushi rice.
  2. Add remaining ingredients to mixing glass, and stir to chill.
  3. Fine-strain into a chilled clay pot.
  4. Garnish with a disc of fresh banana, speared on a cocktail pick.

Tagged: aiden bowie, shochu

Drink with us.

Get our freshest features and recipes weekly.