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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
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The Shochu Cocktail Experience
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.
- story: Punch Staff
- photo: Daniel Schwartz
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Satsuma Coffee
A warm, aromatic mug of sweet potato shochu and coffee.
- story: Tatiana Bautista
- photo: Lizzie Munro
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Ta-Ke Martini
Sweet potato shochu gives backbone to this Bamboo riff.
- story: Tatiana Bautista
- photo: Lizzie Munro
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Brown Sugar and Beyond
Black tea meets brown sugar shochu.
- story: Tatiana Bautista
- photo: Lizzie Munro
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Aunty Old-Fashioned
A sweet and savory take on sweet potato shochu.
- story: Tatiana Bautista
- photo:
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Want to Understand Shochu? It Starts with Kagoshima.
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.
- story: Punch Staff
- photos: Lizzie Munro
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Japanese Shochu Is Coming for Your Cocktail
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.
- story: Punch Staff
- photos: Lizzie Munro
Veintiuno
A tangy, saline bite reminiscent of a Margarita—without agave.
- story: Tatiana Bautista
- photo: Shannon Sturgis
A New Kind of Japanese-Style Bar
At Katana Kitten, Masa Urushido has done away with the quiet formality of the Japanese-style cocktail bar.
- story: Robert Simonson
- photos: Lizzie Munro
