The Nibble: Shochu Cocktail

Fruity shochu cocktails are very popular. Photo by Nils Thingvall | SXC.

about the author

KAREN HOCHMAN is Editorial Director of THE NIBBLE.

Shochu Cocktail Recipes

This is Page 3 of a three-page article about shochu. Click on the black links below to visit other pages.

Shochu cocktails are extremely popular in Japan. Fruity varieties are preferred—pineapple and the like.

In general, shochu can be served:

On the rocks: ice cubes in a rocks glass or a snifter
Over ice with a splash of your favorite fresh fruit juice or bottled juice (cranberry, grape, grapefruit, guava, mango, etc.)
With muddled fresh fruit (berries, citrus, mangos) and ice
With a splash of tea (i.e. oolong tea, green tea, herbal tea, etc.) and ice
Mixed in your favorite vodka cocktail as a refreshing and lower-calorie alternative to vodka

Or try these shochu cocktails:

Shochu Tonic

Pour 1 part shochu and 2 parts tonic water over ice in a rocks or collins glass.
Garnish with lemon twist.

Shochu Colada

Add to a blender: 1 part shochu with 2 parts pineapple juice, 1 part coconut milk and 1 cup crushed ice.
Blend until smooth.
Garnish with a pineapple spear or an orange slice.

Shochu Cosmo or Ginger Cosmo

Mix 2 parts shochu, 1 part triple sec (or other orange liqueur), 1 part cranberry juice and a squeeze of lime.
For a Ginger Cosmo, add a splash of ginger syrup or a slice of fresh ginger.
Shake with ice and strain into a Martini glass. Garnish with a lemon twist.

Shochu Juiced

2 parts shochu
1 part of your favorite fresh squeezed fruit juice (cucumber juice, lemon juice, grapefruit juice, watermelon juice, etc.)
Pour the shochu into a rocks glass over ice. Add the fruit juice and serve.

Tokyo Iced Tea

This drink has just 105 calories.