Smouldering: A Shochu Cocktail

• 2 ozbrown butter-washed imo shochu (Rojo uses Ikkomon)
• 2 ozhoujicha (roasted green tea)
• 1 tspnatsume (jujube) honey
• 1 pinchsea salt

Preparation

1. 1.

   Add hot water to a teacup to warm, then discard. Combine 3 grams of houjicha tea with 2 oz. of filtered water at 180 degrees F and steep for 90 seconds before straining. Add the remaining ingredients to the brewed tea, stirring in the natsume honey last. Garnish and enjoy while hot.

2. 2.

   Note: Natsume honey can be found in most Asian groceries. Dried jujube is most commonly found in Korean markets, but a dried date is a fine substitute.

3. 3.

   Brown Butter Shochu: Pour 1 750 mL bottle of Ikkomon imo shochu into a heat- and freezer-safe container. Heat 8 oz. of butter in a saucepan over medium heat, stirring constantly until the milk solids have browned, about 5 minutes. Remove from the heat and whisk the browned butter into the shochu before covering its container. Allow to sit at ambient temperature for 1 hour before placing in the freezer overnight. Once the butter has solidified, strain out any solids through fine mesh and either cheesecloth or a paper towel. Will keep for at least 2 weeks refrigerated in an airtight nonreactive container.