Shochu Cocktail Recipe: Hojicha Cocktail

Featuring Nankai Imo Black Shochu, the Hojicha Cocktail was developed by Jonathan Tse aka Doe Bar for a special product release party for. Held at Long Beach’s Sake Secret to provide an exclusive sneak peek at Nankai’s first imo shochu. The Hojicha Cocktail was the big hit among the featured cocktails. Comprised of Nankai Imo Black, hojicha cold brew, and a toasted oat orgeat, it is a delicate but complex cocktail, highlighting both the shochu and the tea.

While the recipe requires multiple steps for prepping ingredients, it is perfect for parties as the ingredients can be batched. The Hojicha Cocktail is an excellent way to introduce people to imo shochu and its complex notes.

Interview with the Hojicha Latte Creator, Jonathan Tse

How did you get into cocktails?

My first introduction into alcohol was actually small batch sake during my first job at an omakase restaurant. Fast forward 7 years, my first experience with bartending ironically enough was when I was in the middle of my sobriety. My sponsor had their bartender cancel the night before their wedding and he asked me for a favor knowing the risks to my sobriety. Previously, I really only had experience in cooking and baking, but this was an important occasion, so I learned the drinks the night before and the morning of the wedding then showed up to a bar without any equipment. It was a trial by fire moment to say the least and went surprisingly well. This wedding rekindled this forgotten joy I had for being in service of others and general culinary curiosity. 

How did you decide to start Doe Bar?

Coming out of the pandemic, I did a series of pop-ups and an old friend came by and asked if I could bartend his wedding. And what started out as fun backyard events became a business for me while working full-time. It was deeply uncomfortable and stressful to not only start, but to also manage and operate completely alone. At the time, I didn’t feel like this was something I started entirely for myself or to “chase my dreams.” However, it has continually pushed me in the right direction and I am grateful for everything Doe Bar has taught me so far.

What excites you or motivates you to create new recipes?

I named my company “Doe Bar” as a play on John and Jane Doe as in “missing persons.” It allowed me to take this blank canvas approach of storytelling through the medium of drinks. Each event is custom menu only and I go through a detailed questionnaire with my clients to pull in as much sensory detail from their lives to develop their drinks. However, more recently, I have been applying this process to myself and trying to make new recipes which tell my story. In this process of self reflection, I have witnessed how my relationship with alcohol has evolved throughout my life. 

What did you like about working with Nankai Shochu products?  

I have always been of a fan subtle, complex, yet clean finishing flavors and every Nankai product I’ve been able to work with so far has checked those boxes for me. I love the versatility and how well they support my “blank canvas” style approach to drink making.

Jonathan Tse, Doe Bar

For more cocktails like this, please check out our Shochu Cocktail Page.