Paul Kushner
The Shochu Old-Fashioned is something unique. This twist on the classic cocktail pairs sweet potato shochu with homemade black pepper salted caramel syrup, delivering a rich and spicy kick. The subtle warmth of Szechuan pepper in the syrup complements the earthy shochu beautifully, and a hint of orange peel adds just the right touch of citrus. It’s a favorite for its balanced, intriguing flavors.
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Servings: 1
Try a unique Shochu Old-Fashioned recipe today. Enjoy rich, spicy flavors.
Equipment
- Medium Saucepan
Ingredients
Ingredients for Shochu Old-Fashioned:
- 2 1/4 ounces Sweet Potato Shochu
- 1/3 ounce Black Pepper Salted Caramel Syrup
- 1 dash Angostura Bitters
- 2 dashes Ash Bitters
- Orange peel for garnish
Ingredients for Black Pepper Salted Caramel Syrup:
- 1 cup Water
- 2 cups Demerara Sugar
- 1/3 teaspoon Salt
- 1/3 teaspoon Szechuan Peppercorns or freshly ground black pepper
Instructions
For the Shochu Old-Fashioned:
- Mix the Drink:
- In a mixing glass, combine the sweet potato shochu, black pepper salted caramel syrup, Angostura bitters, and ash bitters.
- Stir:
- Fill the mixing glass with ice and stir well until the mixture is well-chilled.
- Strain and Serve:
- Strain the cocktail into a rocks glass over a large ice cube.
- Garnish:
- Express the oil of an orange peel over the drink, then drop the peel into the glass as garnish.
For the Black Pepper Salted Caramel Syrup:
- Combine Ingredients:
- In a medium saucepan, combine the water and Demerara sugar. Stir over medium heat until the sugar is completely dissolved.
- Add Spices:
- Add salt and Szechuan peppercorns (or freshly ground black pepper). Let the mixture simmer for about 10 minutes, allowing the flavors to infuse.
- Cool and Strain:
- Remove from heat and allow the syrup to cool. Once cooled, strain the syrup to remove the peppercorns and transfer it to a clean bottle or jar. This syrup can be stored in the refrigerator.
Tried this recipe?Leave a comment and let us know how it was!
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