There’s something about a Shochu Sour that just hits the spot-bright, zesty, and super refreshing. It’s the kind of drink that feels right at home on a warm evening, whether you’re grilling outside or winding down after a long day. Shochu, a smooth Japanese spirit, pairs beautifully with lemon and just a touch of sweetness. I’ve made this drink countless times, and over the years, I’ve picked up a few tricks that take it from good to great.
Shochu Sour
What You’ll Need
Prep time: 5 minutes
Serves: 1
Glassware: Old-Fashioned glass or Highball glass
Ingredients
– Shochu: 1.5 oz (45 ml) – *barley or rice shochu both work great*
– Fresh lemon juice: 0.5 oz (15 ml) – *fresh is key here for brightness*
– Simple syrup: 0.5 oz (15 ml) – *or use honey/agave for a twist*
– Ice: Enough to fill your shaker and glass
– Soda water: Just a splash
– Lemon slice: For garnish
Method
- Fill a cocktail shaker with ice.
- Pour in the shochu, lemon juice, and simple syrup.
- Shake it well-about 15 seconds-until the outside of the shaker feels cold.
- Strain the drink into a glass filled with fresh ice.
- Top with a splash of soda water to lighten it up.
- Garnish with a lemon slice and serve right away.
Tips & Tricks
– Use fresh lemon juice. Bottled lemon juice just doesn’t have the same zing and can make the drink taste dull.
– Chill your glass for a few minutes in the freezer before pouring the drink-it keeps everything crisp and cool longer.
– Too tart? Add a touch more syrup. Too sweet? Squeeze in a bit more lemon.
– Try different sweeteners like honey or agave for a deeper flavor. I love using honey when I want something a little richer.
Substitutions & Variations
– No shochu? Try vodka or a light gin-but keep in mind, the flavor will change.
– Want a twist? Muddle fresh herbs like mint or basil before shaking.
– Yuzu fan? Swap the lemon juice for yuzu juice for a floral, citrusy version.
– Feeling bold? Add a thin slice of jalapeño to the shaker for a spicy kick.
Make-Ahead Notes
You can mix the shochu, lemon juice, and syrup ahead of time and store it in the fridge (up to 1 day). Just shake with ice and top with soda water when ready to serve. Don’t add the soda ahead of time-it’ll go flat.
Storage
This cocktail is best enjoyed fresh, but if you need to store the base (before adding ice or soda), keep it sealed in the fridge for up to 24 hours.
Serving Suggestions
This cocktail is super versatile at the table. Here are a few favorite pairings:
– Sushi or sashimi: The citrus cuts through the richness of the fish beautifully.
– Grilled meats: Especially pork or chicken-the sourness balances out the smoky flavors.
– Crunchy salads: Especially ones with vinaigrette dressings or citrusy toppings.
This has been my go-to cocktail for summer nights with friends. It’s light, easy to sip, and always gets compliments.
Shochu Basics (If You’re New to It)
Shochu is a traditional Japanese spirit that’s distilled (unlike sake, which is brewed). It’s usually made from barley, sweet potatoes, or rice. Each type has its own personality-barley is nutty and smooth, rice is clean and light, and sweet potato adds earthy depth.
It’s lower in alcohol than most Western spirits, typically around 25%, so Shochu Sours feel refreshing rather than boozy.
Try These Variations
Yuzu Shochu Sour
– Swap lemon juice for yuzu juice (1:1). It adds a floral, aromatic twist that’s really lovely.
Spicy Shochu Sour
– Add a thin jalapeño slice to the shaker and muddle it lightly before adding the other ingredients. You’ll get a gentle heat that sneaks up on you.
Herbal Shochu Sour
– Muddle a few fresh mint or basil leaves in the shaker before adding the liquids. It gives the drink an extra layer of freshness.
Non-Alcoholic Version
– Use chilled green tea instead of shochu.
– Sweeten with honey or agave, and don’t skip the lemon juice!
– Still finish with soda water and a lemon slice.
Common Questions
Can I use bottled lemon juice?
Technically yes, but it won’t taste as fresh. Fresh-squeezed makes a big difference here.
Is this a strong cocktail?
Not really. Shochu is lower in alcohol than spirits like vodka or whiskey, so it’s a lighter, more sessionable drink.
What’s the difference between shochu and sake?
Shochu is distilled (like vodka), while sake is brewed (like beer or wine). Shochu is stronger and drier, making it a better fit for cocktails.
Can I batch this for a party?
Absolutely. Mix everything but the soda water in a pitcher and chill. Add soda water to each glass as you serve to keep it bubbly.
Any seasonal twists?
Yes! Try infusing your simple syrup with ginger in winter or berries in summer. A cinnamon-infused syrup is also great around the holidays.
Best garnish ideas?
A lemon slice is classic, but a sprig of mint or even a cocktail cherry can give it a fun twist.
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Whether you’re new to shochu or already a fan, this cocktail is a simple, satisfying way to enjoy it. It’s one of those drinks you can always count on-easy to make, endlessly tweakable, and just plain refreshing. Give it a try, and don’t be surprised if it becomes a staple in your cocktail rotation.
