Singapore Sling
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Shochu Mojito Cocktail Recipe
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Shochu Mojito Nutrition Facts
Calories:180
Fat:0g
Protein:0g
Carbohydrates:12g
Alcohol:12%
Created by
Nic Polotnianko
I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.
Last Updated: January 7, 2024
Contents
History
The Shochu Mojito is a Japanese twist on the classic Cuban Mojito, which is believed to have originated in the 16th century. This refreshing cocktail combines the traditional ingredients of a Mojito with the unique flavor of Shochu, a popular Japanese distilled spirit. The Shochu Mojito is perfect for those who enjoy a light, refreshing cocktail with a touch of Asian flair.
- The Mojito is said to have been a favorite of author Ernest Hemingway
- Shochu is a versatile spirit that can be made from various ingredients, such as rice, barley, or sweet potatoes
- This cocktail is perfect for warm summer evenings or as a palate cleanser between courses
How Shochu Mojito Tastes?
The Shochu Mojito has a light, refreshing taste with a hint of sweetness and a subtle, earthy undertone from the Shochu. The combination of mint and lime adds a bright, zesty flavor, while the soda water provides a pleasant effervescence.
Interesting facts about Shochu Mojito
- Shochu is typically lower in alcohol content than other spirits, making it a lighter option for cocktails
- The Mojito is often credited to the Cuban bartender, Don Facundo Bacardí Massó
- Shochu is sometimes confused with Sake, but they are distinct beverages with different production methods
Ingredients
- Shochu: 2 oz(60ml)
- Lime: 1
- Fresh mint leaves: 10
- Sugar: 2 tsp
- Soda water: 4 oz(120ml)
- Ice: 1 cup
Shochu
Shochu, with typically 20-25% ABV, is a Japanese distilled beverage made from barley, sweet potatoes, or rice. It's the base spirit in our Mojito instead of rum, providing a smooth, slightly sweet flavor profile with a milder kick. If you go overboard with the Shochu, you might overshadow the delicate balance. Too little, and you won't feel the spirit of Japan in your sip. If you want to experiment, try using Korean Soju for a similar, yet distinct experience.
Mary Mitkina
Lime
The lime here isn't just for show; it's essential for that tangy punch and Vitamin C hug. Zest it up! Missing the lime means missing the mojito's soul. If you want to walk on the wild side, why not try yuzu for a Japanese twist?
Emma Rose
Fresh Mint Leaves
Mint is the green heart of any self-respecting Mojito. Spank the leaves to wake them up before muddling; they'll thank you for it with their refreshing aromatics. No mint, no Mojito - it's that simple. If you're feeling rebellious, basil can be a fun herby substitute.
Alex Green
Sugar
Sweet talk isn’t enough; you need 2 teaspoons of sugar to balance the lime's tartness. It's like a good relationship, too much sugar and it's sickly sweet, too little and it's sour. If you fancy a twist, swap in honey or agave syrup for a smoother sweetener.
Mary Mitkina
Soda Water
This is the fizz that gives life to the cocktail, the sparkle in the Mojito's eye. Soda water brings everything together without stealing the spotlight. Leave it out, and you'll have a flat experience. Tonic water could step in for a quinine twist.
Emma Rose
ICE
ICE keeps the party cool without stealing the limelight. It mellows the flavors as it melts, but too much can drown the party, while too little leaves it lukewarm. Crushed ice is a fun alternative, making your Mojito even cooler.
Alex Green
Recipe. How to make Shochu Mojito Drink
- In a tall glass, muddle the lime, sugar, and mint leaves together to release the flavors
- Fill the glass with ice
- Pour the Shochu over the ice
- Top with soda water and gently stir to combine
- Garnish with a sprig of fresh mint and a lime wedge
Pro Tips
- Use a wooden muddler to gently crush the mint leaves and lime, being careful not to over-muddle and create a bitter taste
- For a more intense mint flavor, clap the mint leaves between your hands before muddling to release the oils
- Use a high-quality Shochu for the best flavor
Perfect Pairings
Appetizers
- Gyoza: The zesty flavors of lime and fresh mint in the Shochu Mojito cut through the richness of fried dumplings wonderfully.
- Sushi and Sashimi: Delicate fish flavors are complemented by this refreshing cocktail, especially with lighter seafood like fluke or sea bream.
Main Courses
- Grilled Chicken or Fish: The citrus elements will enhance the taste of lightly seasoned poultry or seafood.
- Stir-Fried Vegetables: The mojito's freshness pairs well with the crispness of Asian-style vegetables.
Desserts
- Lemon Sorbet: The clean, citrusy dessert continues the refreshing theme post-dinner.
- Fruit Salad: The cocktail's mint and lime echo the natural sweetness and tartness of fresh fruit.
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What you could change in Shochu Mojito
- Shochu can be replaced with white rum for a more traditional Mojito
- Sugar can be substituted with simple syrup or agave nectar for a smoother texture
Explore all drinks starting with S here
And of course - twists🍹
Matcha Mojito
Replace 1 teaspoon of sugar with matcha green tea powder, for an earthy, healthy boost. Not only will it add a vibrant green hue, but it also brings a subtle bitterness that'll play nicely against the Shochu.
Yuzu Shochu Mojito
Swap out the lime for yuzu juice, an aromatic Japanese citrus. It offers a tart, floral character that pairs elegantly with Shochu, injecting an authentic Japanese zing to the flavo profile.
Sparkling Umeshu Mojito
Add an ounce of umeshu, a Japanese plum wine, for a fruity twist with a hint of almond undertones. Tone down the sugar to 1 teaspoon as umeshu brings its sweetness to the mix.
In case you forgot basics how to make Shochu Mojito
Insert the spoon into the glass until it touches the bottom. Keep the back of the spoon against the inside wall of the glass, and stir in a smooth, circular motion. The goal is to swirl the ice and ingredients together without churning or splashing.
Learn everything on how to stirThe key to proper muddling is to crush the ingredients just enough to release their flavors and not overdo it. Over-muddling can result in a bitter taste, especially with herbs.
Learn everything on how to muddleGarnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).
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Frequently Asked Questions on Shochu Mojito
What is the difference between Shochu and Sake?
While both are Japanese distilled spirits, Shochu and Sake are produced using different methods. Sake resembles wine in production, using fermented rice, while Shochu is distilled and can be made from several ingredients, such as rice, barley, or sweet potatoes.
Can I use other citrus fruits instead of lime in a Shochu Mojito?
Yes, you can experiment with other citrus fruits like orange or grapefruit. However, keep in mind that they will give a different flavor from the traditional lime.
What kind of Shochu is best for a Shochu Mojito?
Any type of Shochu can be used, but a light, clear Shochu is usually best for a Shochu Mojito to keep its refreshing flavor profile. If you prefer a stronger flavor, you could experiment with darker Shochus.
Is Shochu Mojito a popular cocktail in Japan?
Yes, Shochu cocktails like the Shochu Mojito are quite popular in Japan, particularly in summer seasons because of their refreshing taste.
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