- Cocktail Shaker
- 2 oz Nankai Shochu
- ¾ oz Fresh Lemon Juice
- ½ oz Simple Syrup
- 1 Egg White
- 1 tbsp Sencha Tea Leaves
- Combine Nankai, lemon, egg white, simple syrup and sencha leaves in shaker.
- Dry shake (without ice) vigorously.
- Add ice to shaker and wet shake vigorously until well-chilled.
- Double-strain into a chilled cocktail coupe glass and garnish with a sprinkle of tea leaves.
Japanese shochu is often enjoyed mixed with a variety of teas, such as oolong, green tea, and barley. Carey Jones and John McCarthy of BeYourOwnBartender featured the Sencha Shochu cocktail version in Food and Wine Magazine.