Spirit of the Beehive

Brian Evans | Brooklyn, New York

Spirit of the Beehive

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.

Loosely inspired by the classic Tipperary cocktail, Brian Evans incorporated small amounts of yellow Chartreuse and smoky Islay Scotch to complement the earthy, nutty, almost carrotlike nuances of the sweet potato shochu. The final touch: French lobster oil and housemade shiso oil dot the top of the drink.

“Not only do these oils give an intriguing finish of umami and herbaceousness,” Evans says, “but they lend a captivatingly visual pop as a colorful garnish.”

Ingredients
  • 2 1/4 ounces Mahoko sweet potato shochu
  • 2 1/4 ounces Mahoko sweet potato shochu
  • 1/2 ounce Lustau Los Arcos amontillado sherry
  • 1/2 ounce Lustau Los Arcos amontillado sherry
  • 1/4 ounce yellow Chartreuse
  • 1/4 ounce yellow Chartreuse
  • 1 teaspoon Laphroaig 10 Year Peated Scotch
  • 1 teaspoon Laphroaig 10 Year Peated Scotch
  • 1 teaspoon maple honey (see Editor’s Note)
  • 1 teaspoon maple honey (see Editor’s Note)

Garnish: 8 drops shiso oil (see Editor’s Note), 8 drops Groix & Nature French lobster oil

Directions
  1. Stir all ingredients with ice for approximately 30 seconds.
  2. Strain into a chilled Nick & Nora glass.
  3. Dot the surface with the shiso and lobster oils as garnish.
Editor's Note

Maple Honey
Combine 3 parts maple syrup to 1 part orange blossom honey, and stir until smooth.

Shiso Oil
Combine 2 cups sunflower oil with 6 cups rinsed, dried and loosely packed red shiso leaves in a blender. Blend on high for about 5 minutes; this will heat up and smoke a bit, allowing for a quick infusion. Set up a container with a conical strainer over an ice water bath, and strain the heated oil infusion without pressing on the solids.

Tagged: shochu week