Nankai Shochu is vacuum-distilled from black sugar and rice (but it actually has no sugar or carbs) and is incredibly, clean and smooth as a result. This makes Nankai the perfect candidate for infusions. Today we’re taking a rosehip tea and doing a quick infusion to make a simple sipping cocktail that is great on its own or served with your meal.
Rosehips are the Vitamin C-rich accessory fruits of rose plants and are often used in teas, jellies, and syrups. Rosehips are often combined with hibiscus for the tea version and are wonderfully tart and fragrant. When infused into Nankai Shochu, you’ll also recognize a familiar plum note as well.
For the rosehip infusion, you can prep by using one tea bag per 8oz of Nankai (3 tea bags for 1 full 750ml bottle) and infuse for 30 minutes. Rosehip teas often include hibiscus (a flower commonly found on Amami Island) so you’ll notice a deep ruby red color. You’ll use 2oz of infused Nankai Shochu per cocktail, so you can store the rest in the fridge to use at a later date (or not– we’re not judging).
This Rosehip Cocktail is refreshing and light, with a low amount of sugar from the lemon and simple syrup. Let us know what foods you enjoyed pairing with this delicious spring/summer cocktail.
Nankai Rosehip Cocktail
- 8 oz Nankai Shochu
- 1 tea bag Rosehip Tea Usually has hibiscus as part of blend
- 4 oz Cocchi Americano
- 2 oz Lemon Juice Fresh squeezed
- 2 oz Simple Syrup (1:1 ratio)
- To prep the infusion, steep rosehip tea in Nankai Shochu for 30 minutes, or until the color becomes a ruby red.
- Combine rosehip-infused Nankai Shochu, Cocchi Americano, lemon, and simple syrup in a mixing glass.
- Add ice and stir well to chill.
- Strain into coupe glasses and serve.
If you’d like to pick up a bottle of Nankai Shochu for this recipe, try our Find Nankai page to locate a store or online shipper near you.