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—learn more and find a bar near you.
“Learning and understanding shochu and awamori as a category is very exciting and thrilling to me,” says Nikola Nikoletić. With the Pisco Sour as a jumping-off point, Nikoletić added a yuzu kosho rock candy syrup for “depth, spice and brightness,” and juice from kaki apple, also known as Japanese persimmon, for a hit of tangy and sweet.
Shake all ingredients with about 10 pebble ice cubes, then shake again with Kold-Draft ice.
Strain into a chilled coupe. (The head from the egg white should hit slightly above the rim of the coupe glass.)
Garnish with a mint sprig.
Yuzu Kosho Syrup Yuzu kosho is a Japanese condiment made from chile peppers fermented with salt along with the zest and juice from yuzu, a lemonlike citrus fruit. Yuzu kosho can be purchased online or from specialty stores.
To make yuzu kosho syrup: In a saucepan, combine 4 cups organic cane sugar, 2 cups water and 1/2 cup yuzu kosho. Bring to a boil, stirring until the sugar dissolves. Remove from heat and strain.