This fruity cocktail owes its subtly nutty aroma and toasty flavor to the addition Benio Tome shochu—a Japanese spirit most often distilled from barley, but here made from sesame seeds.
SERVES 6–8
INGREDIENTS
1 oz. Shochu, such as Benio Tome from Fukuoka
2 oz white vermouth, such as Dolin Vermouth de Chambery
Ice
1 orange slice
1 cucumber slice
Champagne, to top
INSTRUCTIONS
Add shochu, and vermouth to a mixing glass over ice. Stir five times and strain into Champagne glass. Add orange, lemon and cucumber, and top with Champagne.
