This week we take a deep dive into Japanese distilled spirit, Shochu with Paul Nakayama, founder of
Nankai Shochu.
This week's cocktail recipe is a Japanese style Mule:
Yuzu Pop
2 oz Nakai Shochu
4 oz Ginger Beer
Splash of Yuzu juice
In a rocks filled highball glass, add ingredients and stir.
Nankai Shochu Links:
Bit by a Fox Links:
