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Coffee Chuhi: A Shochu Highball

Recipe: Kenta Goto , Bar Goto Niban , Brooklyn

Photo: John Valls

April 26, 2024

coffee Shochu highball

Barley shochu’s toasty, nutty notes complement coffee’s rich aromatics in this shochu highball recipe from Bar Goto Niban in Brooklyn.

Ingredients

1 oz. coffee-infused mugi shochu
2 tsp. coffee liqueur
1 oz. chilled tonic water
3 oz. chilled soda water

Tools:barspoon
Glass:highball

Preparation

Build all of the ingredients in an ice-filled highball glass and gently stir to combine.

Coffee-Infused ShochuCombine 5 grams of dark-roast coffee beans with 1 cup of shochu and let soak for 3 hours. Strain and bottle for use within one week, before the coffee character turns stale.

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