Shochu Cocktail Creations by Tipping Brothers New York City

Flying Kappa

  • 2 oz. Kappa no sasoi mizu
  • 1/2 oz. yuzu juice (alt. 3/4 oz. Pineapple)
  • 3 1/2 oz. Moscato d’Asti (alt. sparking sweet wine)

Garnish: Lemon Wing

  • Chill Shochu and Yuzu over ice.
  • Strain into chilled champagne flute.
  • Top with Moscato wine and gently stir.

Shiso Bitter

  • 2 oz. Kappa no sasoi mizu
  • 1/2 oz. Campari
  • 1/2 oz. Grand Manier
  • 1/2 oz. Freash lime juice
  • 1 oz. simple syrup
  • 2-3 shizo leaves
  • 3 orange quarters

Garnish: Orange Wheel & Shiso

  • Grind Orange & Shiso.
  • Add remaining ingredients.
  • Shake with ice and strain.

The Cool Sage

  • 2 oz. Kappa no sasoi mizu
  • 3/4 oz. Hebess Cool
  • 3 oz. Fresh grapefruit juice
  • 1/4 oz. Orgeat syrup
  • 1/2 oz. Wild flower honey
  • 4 green sage
  • 1/4 of green jalapeno Chili (without seed)

Garnish: Slice Grapefruit with Sage

  • Grind Sage & Chili.
  • Add remaining ingredients.
  • Shake over ice & strain.