1 1⁄2 oz Shochu (iichiko special barley shochu)
2⁄3 oz Yuzu juice
1⁄4 oz Orgeat
1⁄4 oz Agave syrup

Shake, strain, serve in chilled coupe glass. If using the optional egg white, shake the ingredients first without ice, then shake again with ice.

Creole/Aromatic bitters as garnish on top.


After a few different mixes involving shochu, I discovered that equal parts of orgeat and agave nectar work best to counter the different flavour profile of yuzu juice compared to e.g. lemons.

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