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Nankai Shochu

NANKAI SHOCHU COCKTAILS & RECIPES

Nankai Shochu and Nankai Gold are excellent on the rocks or sipped neat,
but you’ll discover that they also make for extraordinary cocktails.

The Perfect
low-ABV cocktail spirit

Nankai Shochu is a 24% ABV distilled spirit with full body and character. As a single-distilled shochu, it has no sugar, carbs, or gluten, and is only 20 calories per ounce.

Its vacuum-distilled smoothness and ability to elevate flavors makes Nankai the perfect base for low-ABV cocktails.

You can read more about the rising trends in low-ABV cocktails here.

Nankai Cocktails
from our partners

Nankai Shochu Cocktail Recipes

Yuzu Pop
aka Amami Mule

  • 2 Parts Ginger Beer/Ale
  • 1 Part Nankai Shochu
  • Splash of Yuzu Juice

Nankai Green Tea

  • 2 Parts Green Tea
  • 1 Part Nankai Shochu
  • (optional) Simple Syrup

Margherita Cocktail

  • 3 oz Nankai Shochu or Gold (for boozier)
  • 6 Grape Tomatoes
  • 6 Basil Leaves
  • Juice of 1/2 Lemon
  • 1 tsp Agave Syrup or Honey

    Muddle tomatoes and basil in shaker. Add lemon, agave, and ice. Shake. Strain and serve over ice.

Chili Mango

  • 1 Part Nankai Shochu
  • 2 Part Mango Juice
  • Sliced Jalapeno Garnish
  • Dash of Tajin Chili Lime Salt

Shiso Highball

Credit to Carey Jones and John McCarthy

  • 5 Large Shiso Leaves
  • ¼ oz. Simple Syrup
  • 1.5 oz. Nankai Shochu
  • 3 oz. Club Soda

    Add shiso and simple syrup to the bottom of a highball glass. Press gently with a muddler. Add ice, along with shochu and club soda. Stir briefly, and garnish with a short shiso sprig and a straw.

Sencha Shochu

Credit to Carey Jones and John McCarthy

  • 2 oz. Nankai Shochu
  • ¾ oz. Fresh Lemon Juice
  • ½ oz. Simple Syrup 
  • 1 Tbs Sencha Tea Leaves
  • 1 Egg White

In a cocktail shaker without ice, combine shochu, lemon juice, simple syrup, sencha, and egg white. Shake hard without ice, open shaker, add ice, and shake again until well-chilled. Double-strain into a chilled cocktail coupe, and garnish with a sprinkle of sencha leaves.

food and wine magazine cocktail recipe

Nankai Sunrise

  • 2 Parts Orange Juice
  • 1 Part Nankai Shochu
  • Splash of Grenadine

Nankai Margarita

  • 1 Part Nankai Shochu
  • 1/2 Part Lime Juice
  • 1/3 to 1/2 Simple Syrup
  • Salt

Salty Dog

  • 2 Parts Grapefruit Juice
  • 1 Part Nankai Shochu
  • Sea Salt

Island Palmer

  • 1 1/2 Parts Iced Tea
  • 1/2 Part Lemonade
  • 1 Part Nankai Shochu

Bloody Mariko

  • 2 Parts Tomato/Clamato Juice
  • 1 Part Nankai Shochu
  • 1/4 Part Lemon Juice
  • Dash of Worcestershire Sauce
  • Dash of Hot Sauce
  • Dash of Soy Sauce
  • Pinch of Yuzu Pepper

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