
Red Clay Bamboo
A Japanese shochu-based riff on the classic Bamboo, this drink is designed with flavors that complement but don’t overpower the spirit.
- story: Punch Staff
- photo: Daniel Schwartz
A Japanese shochu-based riff on the classic Bamboo, this drink is designed with flavors that complement but don’t overpower the spirit.
Japan’s native distilled spirit is finding its way into bars across the United States. Here’s everything you need to know to try it yourself.
A warm, aromatic mug of sweet potato shochu and coffee.
Sweet potato shochu gives backbone to this Bamboo riff.
Black tea meets brown sugar shochu.
A sweet and savory take on sweet potato shochu.
The birthplace of shochu is famed for its ancestral expressions of the spirit—imo and kokuto—made exclusively from sweet potato and brown sugar. Here’s how to use them in cocktails.
The versatile spirit is at home in just about any format. Three bartenders share their recipes for a shochu-laced Espresso Martini, a frothy fizz and a tea-topped highball.
A tangy, saline bite reminiscent of a Margarita—without agave.
At Katana Kitten, Masa Urushido has done away with the quiet formality of the Japanese-style cocktail bar.