I was reading over an e-mail from Zagat when I saw this article about shochu.
Shochu is the Japanese version of it; the Korean version, which I’ve had and enjoyed, is called soju. From what I hear, from servicemen who were station in South Korea, they consider it swill, but I thought it was tasty.
One of the notes in the article is that it’s often used in cocktails instead of vodka.
Maybe that’d be
![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small}
‘s cure for vodka!
Does anyone have any good cocktail recipes using shochu? For whatever reason I’m thinking a Gibson…