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shochu cocktail

Shochu shines in this rich Negroni riff.

This after-dinner shochu cocktail riffs on the classic Negroni with its equal-parts framework, matching a rich kome shochu with plum-infused Campari and coffee liqueur. Click here for more shochu cocktails.


  • 1 oz. Kome Shochu (Hemsworth uses Kinjo Shiro)
  • 1 oz. plum-infused Campari
  • 1 oz. coffee liqueur (Hemsworth uses Mr. Black)
  • Tools:mixing glass, barspoon, strainer
  • Glass:rocks
  • Garnish:lemon twist


Combine all of the ingredients in a mixing glass with ice, then stir until chilled. Strain into a rocks glass over a large ice cube. Twist a lemon peel over the drink to express the citrus oils and use as a garnish.

Plum-Infused Campari: Add 3 tsp. of Davidson plum powder to a bottle of Campari. Infuse overnight, then strain out the powder. If you’d prefer to use fresh plums, Hemsworth suggests adding 2 diced plums (ripe and sweet) to a bottle of Campari and infusing for for 2-3 days, then straining out the plums.

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