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Shochu Bloody Mary

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
Shochu Bloody Mary

Bar Goto

A hint of spice and a good amount of shochu adds personality to this Bloody Mary riff from Kenta Goto, the owner of Bar Goto in Manhattan and Bar Goto Niban in Brooklyn. 

Goto splits the base with two different shochus—one of them chile-infused—making for a rounder, richer cocktail. “Both are barley shochu, but the first is gentle and clean while the second is rich and earthy,” says Goto. “Iichiko Silhouette is the main spirit, but it’s only 50-proof, or 25% ABV, so we bring up the overall proof of the drink by adding Iichiko Saiten, which is 43% ABV. The former shochu is infused with serrano chile, and the heat interacts with the umami notes of the latter.” 

There’s no need for horseradish or any additional spices with the heat the chile brings, and none for worcestershire sauce when you have the deep, layered notes of the richer shochu.

Ingredients

  • 1 ounce serrano-chile-infused shochu* 
  • 7/10 ounce Iichiko Saiten shochu  
  • 4 ounces tomato juice
  • 1/2 ounce lime juice, freshly squeezed
  • 1 pinch sea salt
  • Garnish: olive

Steps

  1. Rim a highball glass with lime juice and sea salt; set aside.

  2. Add both shochus, tomato and lime juices, and a pinch of sea salt into a shaker with ice and roll.

  3. Strain the prepared highball glass over fresh ice.

  4. Garnish with a skewered olive.

*Serrano-chile-infused shochu: Add 1 cup of Iichiko Silhouette shochu and 1 thinly chopped serrano chile into a container and let sit for 1 hour. Strain out the solids and discard. Will keep, refrigerated, for up to 1 week.