Chawari Toddy - Imbibe Magazine Subscribe + Save

Chawari Toddy

A warming combo that’s a favorite in Japan.

In Japanese drinks culture, the combination of shochu and tea is classic. In her book (co-authored with digital editor Emma Janzen) The Way of the Cocktail, Kumiko owner Julia Momosé explains: “It’s the kind of drink I might put together at home—straightforward and light-bodied, demonstrating balance of the mild tannins of the tea and the flavor of the spirit. It’s also low-proof, so you can snuggle up with a full pot of tea and a bottle of shochu for a prolonged and pleasant evening of sipping.” For this recipe, she suggests a shochu around 25% ABV.


  • 5 oz. hot bancha
  • 1 1/2 oz. shochu
  • 1/4 oz. rich honey syrup
  • Garnish:lemon or orange wheel


Pour the freshly brewed bancha into a mug. Add the shochu and honey syrup. Stir briefly to combine. This doesn’t need a garnish, though if you want, you can garnish with a lemon or orange wheel to add a lingering marmalade note over the top of the drink.

Hot BanchaIn a glass or ceramic brewing vessel, combine 2 tsp. of bancha and 6 1/2 oz. of water just off the boil (around 195°F) and steep for 2 to 3 minutes. Bancha may be resteeped up to three times. As you resteep, you may need to raise the temperature of the water incrementally. Makes 6 ounces.

Rich Honey SyrupCombine 2 parts honey to 1 part hot water by weight. Stir until the honey has fully dissolved. Store refrigerated for up to 3 weeks.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend