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.
1 oz. Shochu, such as Benio Tome from Fukuoka
2 oz white vermouth, such as Dolin Vermouth de Chambery
1 orange slice
1 cucumber slice
Champagne, to top
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.