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
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‘s cure for vodka!
Does anyone have any good cocktail recipes using shochu? For whatever reason I’m thinking a Gibson…
It really depends what variety you have, I have 3 bottles of Akashi-tai rice Shochu, 1 in the fridge for drinking straight, 1 on the shelf, infusing with cherries in it and the other for mixing, it does well in place of Zubrowka and other herbal spirits, makes a nice cosmo, (not that thats really a sell) and mixes wonderfully in my Umeshu Martini:
1oz Shochu
3/4oz Hendrick’s
1 Barspoon of Kwai Feh Lychee
3/4oz Cranberry Juice
1/2 oz of Umeshu (I use Choya Umeshu Dento)
shake & fine strain into a cocktail glass and garnish with an edible orchid.
I’m after a bottle of the sweet potato shochu next