Shochu Cocktails...

sodo still
Using all Washington state local ingredients save koji imported from Japan and ginger from warmer climes, Mr. and Mrs. Sheehan have begun making small batch, hand-crafted barley shochu in a beautiful copper still. To save on man power and elbow grease the still is elevated on a platform above the distillery floor to make cleaning easier, letting gravity do much of the work. Read More...

As you may know, I recently infused some Suntory Juhyo Special shochu with fresh habanero (process described here). After 3 days of infusion I ended up with an *extremely* spicy shochu with a very nice flavor when cut with water. Inspired by a friend of mine who is a bit of a budding mixologist, I made this cocktail. 2 ounces of habanero infused shochu 1.5 ounces of raw simple syrup 4.0 ounces of seltzer water  2 sprigs of fresh mint leaves Pluck the mint leaves from the stems. Tear each leaf into smaller pieces. Mint is a very… Read More...

Diced Habanero to Infuse Shochu
Today we’re going to try a recipe – our first – a habanero infused shochu. I needed some use for my leftover  Juhyo Special Suntory, which was nigh well undrinkable in its undiluted form. Apparently I am not the first person to have this idea for salvaging Suntory shochu. I started with fresh, locally sourced habanero peppers, which I was able to procure at the Columbia Greenmarket. I purchased a handful, but only needed one. The others will be used for similar experiments, I’d imagine. I diced the pepper into a small pieces, retaining the seeds (the… Read More...

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