The Nankai Calamansi Highball is a refreshing and Vitamin C-packed shochu cocktail that is perfect for summer, brunch or for enjoying with meals.
But first, what is a calamansi AKA calamondin? It’s a small, round citrus fruit that resembles a quarter-sized lime, and in fact is often called Philippine Lime. The calamansi closely resembles a Japanese shikwasa, and considered to be the hybrid of a kumquat and a mandarin orange. The fruit is tart and sour, but the peel is sweet. The calamansi is a common ingredient in Filipino cuisine and drinks.
We’ve talked about the highball a lot in this blog (a testament to the beauty of the highball structure), but this is a beautiful take if you’re looking for something close to a yuzu or lemonade soda.
The Nankai Calamansi Highball is a very simple recipe with just Nankai Shochu, soda water, and calamansi juice (Sun Tropics or make your own). We usually recommend a 2:1 ratio of soda water to shochu for our highballs. For this recipe, we’ll be splitting the ratios between soda water and calamansi juice (1 part each).
Enjoy the Nankai Calamansi Highball on its own, over brunch, or with seafood and grilled chicken dishes. A bit of warning: please drink responsibly (always) as this highball can be habit-forming.
- 2 oz Nankai Shochu
- 2 oz Soda Water
- 2 oz Calamansi Juice Sun Tropics Calamansi Lime Nectar
- 1-2 Calamansi For garnish
- Combine Nankai Shochu and Calamansi Juice in a collins glass over ice.
- Slowly add soda water.
- Stir gently.
- Add calamansi as a garnish and serve.
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