Shochu Sour

Nikola Nikoletić | New York City

Shochu Sour

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.

Ingredients
  • 2 ounces Mugon rice shochu
  • 2 ounces Mugon rice shochu
  • 3/4 ounce lime juice
  • 3/4 ounce lime juice
  • 1/2 ounce yuzu kosho syrup (see Editor’s Note)
  • 1/2 ounce yuzu kosho syrup (see Editor’s Note)
  • 1/4 ounce fresh kaki apple juice
  • 1/4 ounce fresh kaki apple juice
  • 2 dashes Angostura bitters
  • 2 dashes Angostura bitters
  • egg white
  • egg white

Garnish: mint sprig

Directions
  1. Shake all ingredients with about 10 pebble ice cubes, then shake again with Kold-Draft ice.
  2. Strain into a chilled coupe. (The head from the egg white should hit slightly above the rim of the coupe glass.)
  3. Garnish with a mint sprig.
Editor's Note

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.

Tagged: shochu week