“It’s no secret that I’m a Japanophile,” says John deBary. He has studied the language since middle school and briefly lived in Kyoto. Many of the main ingredients in this drink come from East Asia: sake, shochu (a clear distilled spirit) and a little sour yuzu juice, from the Japanese citrus fruit.
Slideshow:Reinvented Classic Cocktails
3/4 ounce aquavit
3/4 ounce barley shochu
3/4 ounce daiginjo or ginjo sake
1/2 ounce fresh orange juice
1/2 ounce yuzu juice
1/2 teaspoon cane syrup (see Note) or Simple Syrup
How to Make It
Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Strain into a chilled coupe.