Adapted from The Way of the Cocktail, by Julia Momosé (Clarkson Potter)
Inspired by coffee-infused shochu, this espresso martini-esque drink brings forward the fruity notes found in kokuto shochu, which is made from a base of kokuto, Okinawa’s black sugar.
This article originally appeared in the October 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!
Ingredients
2 ounces cold-brew coffee concentrate
½ ounce kokuto shochu
¼ ounce apricot liqueur
Honey cream, to top*
Directions
In a small cordial glass, combine the cold-brew coffee concentrate, shochu and apricot liqueur. Stir to combine. Layer with honey cream.
*How to Make Honey Cream
Combine 1 part wild – flower honey to 4 parts heavy whip – ping cream. Whip lightly, until the mixture thickens but doesn’t have too much viscosity to pour smoothly. Use immediately.
Last Updated: June 5, 2023
