Springy Chuhai

Karen Fu, Thunderbolt | Los Angeles

cobbler illustration

Chuhai is a Japanese term for a shochu highball. This bright, crushable cocktail combines Calpico with California citrus, lemongrass-infused shochu and gin, topped with what Karen Fu calls a “zesty, yet delicate” tonic water. The addition of Calpico lends texture and body that’s “serendipitously milk and slightly fizzy.”

Ingredients

Serving: 1

  • 1 dash orange flower water
  • 1 dash orange flower water
  • 2 kumquats, halved
  • 2 kumquats, halved
  • 1/2 ounce cane syrup (1:1 evaporated cane sugar to water)
  • 1/2 ounce cane syrup (1:1 evaporated cane sugar to water)
  • 1/2 ounce Calpico
  • 1/2 ounce Calpico
  • 3/4 ounce Meyer lemon juice
  • 3/4 ounce Meyer lemon juice
  • 1/2 ounce shochu, preferably Mizu Lemongrass Shochu
  • 1/2 ounce shochu, preferably Mizu Lemongrass Shochu
  • 1 1/2 ounce gin, preferably Roku or Martin Miller’s
  • 1 1/2 ounce gin, preferably Roku or Martin Miller’s
  • East Imperial Tonic Water
  • East Imperial Tonic Water

Garnish: kumquat slice

Directions
  1. Combine all ingredients in a mixing tin and muddle kumquats. Shake.
  2. Strain into a highball glass over ice.
  3. Top with tonic water.
  4. Stir to integrate.
  5. Garnish with kumquat slice.

Tagged: highball, kumquat, shochu