Sho Sho

Xavier Herit, Wallflower | New York City

At Wallflower in New York City, bartender Xavier Herit has a way with mixing the classic cocktail with the avant-garde. In his Sho Sho, Herit relies on the delicate, savory flavors of Japanese carrot shochu blended with nutty, caramelly dry oloroso sherry. These form the unlikely canvas for the vegetal-peppery additions of homemade carrot-ginger syrup, lime juice and a root beer topper.


Serving: 1

  • 1 ounce Akanone Carrot Shochu
  • 1 ounce oloroso sherry
  • 3/4 ounce lime juice
  • 3/4 ounce carrot-ginger syrup (see Editor's Note)
  • root beer

Garnish: candied ginger

  1. Add shochu, sherry, lime juice and carrot-ginger syrup to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain over ice into a Collins glass.
  4. Top with root beer and garnish with a slice of candied ginger.
Editor's Note

To make carrot-ginger syrup, mix together 1/2 cup carrot juice and 1/2 cup fresh ginger juice (made from a juice extractor or purchased from a juice bar). Using a hand blender, blend in 2 cups sugar. Refrigerate until ready to use. Will keep for two weeks.