Shochu Peach Fizz: A Shochu SourFrom Imbibe Magazine·View original →rocksIngredientsFractions2 ozshochu (Casa Sensei uses Mizu "Saga Barley")1/2 ozfresh lime juice1/2 ozpeach purée1/2 ozsimple syrup (1:1) fresh egg white (pasteurized if you like)Preparation1.Shake all of the ingredients without ice until foamy, then shake again with ice to chill. Strain into a chilled glass, then garnish with several drops of Peychaud’s bitters on the foam.Suggest a correction