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cucumber wasabi cocktail nankai shochu kappa maki
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5 from 5 votes

Kappa Maki (Cucumber Wasabi Cocktail)

Longtime Nankai collaborator Esteban De Luna created this refreshing and sushi-friendly cocktail using Nankai Shochu, wasabi salt, cucumber juice, aloe liqueur, black sugar syrup and lime juice. It reminded us of a childhood favorite, the cucumber roll aka the kappa maki.
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Drinks
Cuisine: Cocktail
Keyword: aloe liqueur, cucumber, kappa maki, kokuto syrup, lime juice, sushi, wasabi, wasabi salt
Servings: 1
Calories: 221kcal


  • Cocktail Shaker


  • 2 oz Nankai Shochu
  • 2 oz Cucumber Juice Fresh pressed is best
  • 0.5 oz Fresh Lime Juice
  • 0.75 oz Chareau Aloe Liqueur
  • 1 oz Soda Water
  • 1-2 pinches Wasabi Salt Kinjirushi Brand
  • 0.75 oz Kokuto Syrup Simple Syrup is fine too

Kokuto Syrup

  • ½ cup Kokuto Sugar
  • ½ cup Raw Sugar
  • 1 cup Water


Kokuto Syrup

  • Boil kokuto, raw sugar and water for 4 min.
  • Let cool. Refrigerate to use for 10-14 days.


  • Combine Nankai, cucumber, lime, syrup, aloe liqueur and ice in shaker.
  • Shake well to chill.
  • Strain into Collins glass over ice.
  • Top with soda water.
  • Add pinches of wasabi salt over top.


Serving: 7oz | Calories: 221kcal | Carbohydrates: 22.5g | Sodium: 107mg | Sugar: 22.5g | Vitamin A: 6.5IU | Vitamin C: 56.12mg