in , , ,

Shochu Old-Fashioned

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.

This post may include affiliate links; for details, see our disclosure policy

Save Recipe Form

Shochu Old-Fashioned

Shochu Old-Fashioned

Prep Time: 9 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: old fashioned variations, Shochu Cocktails
Servings: 1
Author: Paul Kushner
Try a unique Shochu Old-Fashioned recipe today. Enjoy rich, spicy flavors.

Equipment

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!
Shochu Old-Fashioned
See also  Top 14 Orange Bitters Cocktails You Need to Try
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

Leave a Reply

Avatar

Your email address will not be published. Required fields are marked *

Recipe Rating




Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

First-Time Caller

First-Time Caller

Hot Honey Guava Margarita

Hot Honey Guava Margarita