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Autumn’s Jacket From Julia Momosé

shochu cocktails Autumn's Jacket

A bouquet of seasonal charm.

In The Way of the Cocktail, the new book from Chicago bar owner Julia Momosé (written with Imbibe digital editor Emma Janzen), the cocktail recipes are organized by micro-season, a calendar system used in Japan to celebrate the nuances of seasonal shifts. One of the most memorable recipes from the fall chapter is the Autumn’s Jacket, a drink where the warm earthy qualities of barley shochu bring depth to a big bouquet of spice.


  • 1½ ounces barley shochu (Kintaro Honkaku suggested)
  • ½ ounce crème de cassis
  • ½ ounce Cynar
  • ¼ ounce Bénédictine
  • ¼ ounce simple syrup (1:1)
  • ¼ ounce fresh lemon juice
  • Tools:­shaker,­ strainer
  • Glass:rocks
  • Garnish:rosemary sprig


In a shaker tin, combine the shochu, creme de cassis, Cynar, Benedictine, simple syrup, and lemon juice with ice. Shake to chill, then strain into a rocks glass over ice. Float a burning match around the tip of the rosemary sprig, to warm and awaken the herb, but not burn it. This provides woodsy aromatics without the char. Garnish with the rosemary.

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