Chuhai Cocktail Japanese Sweet And Sour Shochu Cocktail Recipes
PEACH CHUHAI COCKTAIL - JAPANESE PEACH SHOCHU COCKTAIL
Here is another one I like a lot using shochu. We usually buy a whole case of various nectar juice including apricot, peach, mango, etc. I love using these to make this cocktail as well.
Provided by Rinshinomori
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Fill a large glass 1/3 to 1/2 with ice and pour in shochu, peach nectar or peach juice, and top off with club soda. Add a twist of lemon or lime slice.
Nutrition Facts : Calories 33.6, Sodium 41.6, Carbohydrate 8.7, Fiber 0.4, Protein 0.2
MANGO CHUHAI COCKTAIL - JAPANESE MANGO SHOCHU COCKTAIL
Here is another shochu cocktail known as chu hai in Japan. The word Chu Hai is shortened form of shoCHU HAIball. This one uses mango nectar. It is equally good as peach, apricot, and sweet and sour.
Provided by Rinshinomori
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Fill a large glass 1/3 to 1/2 with ice and pour in shochu, mango nectar, and top off with club soda. Place a twist of lemon or lime.
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- Chuhai. A Chuhai cocktail is a mix of Shochu, chilled soda water, and fresh fruit juice. It is probably the most famous and popular drink made with Shochu as a base.
- Shochu Melon Citrus. The Shochu Melon Citrus cocktail is a refreshing cocktail with sweet melon flavor. It combines Shochu with the famous Melon liqueur from Midori and freshly squeezed lemon juice.
- Shochu Oolong Mixer. Making a Shochu Oolong Mixer is quick and easy. You need plenty of ice, Shochu, iced Oolong tea, and some fresh lemon slices to garnish the drink.
- Shochu Apple Sour. This Shochu Apple Sour is quite similar to the Chuhai cocktail. The recipe includes Shochu, chilled soda, and apple juice. And for a more complex flavor profile, you add half an ounce of fresh lemon juice and a dash of honey.
- Yuzu Sour. The Yuzu Sour recipe is based on the sour cocktail template. In this case, Shochu is the spirit base, tangy yuzu serves as the sour component, and honey preserve is the sweetener.
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