Kyūshū Origin
Recipe:
- 45ml Amabuki Marc of Daiginjo shōchū
- 10ml Isautier rhum blanc 50%
- 10ml Magnifica cachaça
- 10ml hibiscus tea syrup
- 7.5ml Cynar
- 1 bsp ginger liqueur
- 2 dashes pimento bitters
Stir on ice for about 15-20 seconds, strain into a rocks glass/ceramic mug over one large ice cube, no garnish (optional: hibiscus petals).
Shōchū found its way from China and Korea via the large southern island of Kyūshū to Japan and, depending on the seasons and flavors, is served either simply pure, as "shōchū rokku" (from "on the rocks") on ice, infused with hot water or even mixed with (fruit) teas.
Instead of the Amabuki shōchū you can also use other fruity-exotic ones, Jougo would be the first one that comes to my mind concerning other brands. Please don't just take any shōchū. The category is extremely diverse just like rum, many are typical soft-vanilla-cereal style shōchū, tasting like a slightly barrel aged grain spirit or elegant sake with a bit more proof. I'm all about the funky candidates in the direction of Jamaican rum, only smoother & more harmonious. But the Amabuki still has 30% (most Shochu are around 25%), those are nicely present here. On a blind tasting I would even rather guess towards just under 40%.
With the cocktail you can find on the nose Asian fruits, a Pacific holiday trip, fruity tea, exotic spice in between, camphor, hibiscus, papaya, artichoke, dried berries and allspice.
In the attack nice tea notes, grapefruit zests, pineapple chips, myrrh and some allspice, fruity hibiscus, berries fresh from the bush and some clove, after some time candied ginger and a bit more of the complex spiciness. Overall it is still easy drinking but full of flavours.
