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Koji-San

By
Kate Dingwall
Kate Dingwall
Kate Dingwall
Kate Dingwall is a freelance writer whose work focuses on food, drinks and travel. She is based in Toronto.
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Published 09/16/21
Koji-San cocktail
Image:

Bar Goto

This Margarita riff from Kenta Goto, the owner of Bar Goto in Manhattan and Bar Goto Niban in Brooklyn, calls for a base of light barley shochu with a small splash of mezcal to bring some heat. Celery juice and a rich cane syrup roll in to make a “savory, Margarita-ish” cocktail, says Goto. 

“Most shochu is around 25% ABV, but I used this option that’s 40% ABV, like any other spirit,” says Goto. “It’s a full-body shochu with an earthy umami note, so we like to mix it with flavors that are either savory, like vegetable or dashi, or warm and deep, like nuts or chocolate.” Here, he uses celery and lime juices to tie together the flavors in this peppy and umami-driven Margarita.

Ingredients

  • 1 ounce plus 5 teaspoons shochu (Goto prefers Iichiko Saiten)
  • 1 teaspoon mezcal 
  • 3/4 ounce lime juice, freshly squeezed
  • 4/5 ounce cane syrup
  • 1/4 ounce celery juice

Steps

  1. Add the shochu, mezcal, lime juice, and cane syrup into a shaker with ice and shake until well-chilled.

  2. Strain into a rocks glass over fresh ice.

  3. Float the celery juice on top. Float the celery juice on top.