Kurozatō Seppun - Imbibe Magazine Subscribe + Save

Kurozatō Seppun

Japan’s Kyushu Island is known for its shochu production, and kokuto shochu is among its treasures. In this cocktail, New York bartender Dev Johnson combines the delicate shochu with floral chamomile tea and the sweet and spicy honey-ginger syrup. Click here to learn more about Japanese shochu and how to use it in cocktails.


  • Tools:mixing glass, barspoon
  • Glass:Old Fashioned 
  • Garnish:lemon twist or candied ginger 


Stir all of the ingredients with ice until chilled. Strain into an ice-filled glass, then garnish.

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