Shochu Negroni Cocktail Recipe
Over the course of our many attempts to replicate Bar Goto‘s Improved Shochu Cocktail, we gained quite an affection for bison grass vodka, barley shochu, and the soft, sweetly vegetal flavor created when the two are combined. We thought it could serve as a good base for a floral Negroni fit for a mildly warm spring day.
Negroni variants are made with equal parts spirit, fortified wine, and liqueur. Both shochu and bison grass vodka are spirits, but we thought that with shochu’s sweetness and lower alcohol content, it could play the part of fortified wine. For our third ingredient, we thought hibiscus liqueur would be perfect; it’s delicate and floral, but with a bit of a tang–like in a rose wine–to add some interest.
Admittedly, hibiscus liqueur can be a little hard to find. Don Ciccio & Figli doesn’t seem to be producing theirs anymore, which was a sad discovery for us. Apparently, Greenbar Distillery (makers of Tru gin and vodka) makes one, but we haven’t tried it or even seen it ourselves. If you can’t get your hands on a hibiscus liqueur, use another soft, floral liqueur like creme de violette or St. Germain.
- 1 oz bison grass vodka
- 1 oz barley shochu
- 1 oz hibiscus liqueur or other floral liqueur (violet or elderflower would do alright)
- Combine all ingredients in a mixing glass.
- Fill with ice to the level of the liquid.
- Stir until the ice is noticeably melted.
- Strain into a cocktail glass.