Hojiso Highball

Sudachi Shōchū, Lemon, Umeboshi, Hojiso Syrup, Soda Water

Bartender Michael Satusky of Mujō | Atlanta

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Adapted by StarChefs | april 2023

INGREDIENTS

Hojiso Syrup:
25 milliliters rice vinegar
25 grams hojiso leaves
Sugar

To Assemble and Serve:
Yield: 1 cocktail
1 ½ ounce sudachi shōchū, cold
¾ ounce lemon juice
½ umeboshi, pitted and soaked in fresh water
Soda water
Hojiso leaves
Lemon wheel

METHOD

For the Hojiso Syrup:
In a small stock pot, bring vinegar and 250 milliliters to a boil. Add hojiso and stir until herb is slightly wilted. Cover and let steep 10 minutes. Strain and weigh the resulting liquid. Stir in equal weight of granulated sugar. Let cool. Bottle and refrigerate.

To Assemble and Serve:
In a highball glass, combine shōchū, lemon juice, umeboshi, and ¾ ounce Hojiso Syrup. Lightly muddle. Add ice and top with soda. Stir gently. Garnish with hojiso and lemon wheel. 

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