Shochu Cocktail Recipe: Sencha Shochu

food and wine magazine cocktail recipe
food and wine magazine cocktail recipe
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5 from 14 votes

Sencha Shochu

Nankai Shochu and green tea is already an excellent pairing, but this recipe by Carey Jones and John McCarthy uplifts this classic combo with egg white foam, lemon, and simple syrup.
Prep Time3 minutes
Cook Time4 minutes
Total Time7 minutes
Course: Drinks
Cuisine: Cocktail
Keyword: cocktail, egg white, green tea, lemon, sencha, shochu, simple syrup
Servings: 1
Calories: 143kcal
Author: Carey Jones and John McCarthy


  • 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.


Serving: 5oz | Calories: 143kcal | Carbohydrates: 10.8g | Protein: 3.6g | Sugar: 9.5g

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.

If you’d like to try Nankai Shochu and this cocktail, check out our Store Locator page for help finding Nankai near you or an online partner that might ship to you.