Ringo Soda

Orlando Franklin McCray, Blind Barber | New York

“Mizu [a brand of Japanese shochu] has a full flavor that can work in most contexts that a clear spirit would, while not excusing itself by tasting neutral,” explains McCray of the choice to build a modern highball on a shochu base. In place of soda water, he calls on fresh-pressed apple juice, force-carbonated for perceived acidity: “Apple juice isn’t acidic enough on its own but the sensation of acidity can be achieved through bubbles with little added dilution,” he explains. “This is a long way of saying that spirit and juice can be as enjoyable as it is simple—don’t think too much about it.”


Serving: 1

  • 2 ounces shochu, preferably Mizu
  • 3 ounces fresh-pressed Granny Smith apple juice
  • 3 ounces fresh-pressed Gala apple juice

  1. Pour the shochu into an ice-filled highball glass.
  2. Top the drink with fresh-pressed apple juice, put through an iSi siphon.