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.
Xavier Herit, Wallflower | New York City
- 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
- Add shochu, sherry, lime juice and carrot-ginger syrup to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over ice into a Collins glass.
- Top with root beer and garnish with a slice of candied ginger.
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.