Made in Japan

Bartender Gui Jaroschy gives specific instructions to play the Buck Owens song “Made in Japan” while drinking this sake punch: “Play it on repeat if everyone is so inclined. This is somewhat important,” he deadpans. Slideshow:  Pitcher DrinksRecipe from Food & Wine Cocktails 2015 

Made in Japan Cocktail
Photo: © Lucas Allen
Total Time:
30 mins



  • 2/3 cup sugar

  • 2/3 cup water

  • Finely grated zest of 1/2 grapefruit (about 1 tablespoon)

  • 4 shiso leaves


  • 24 ounces junmai sake

  • 16 ounces chilled green tea

  • 8 ounces St-Germain elderflower liqueur

  • 5 ounces Japanese malt whisky, preferably Hakushu 12-year

  • 3 ounces fresh lemon juice

  • 1/2 ounce yuzu juice

  • 6 dashes of hopped grapefruit bitters

  • Ice

  • 24 slices each of apricot and plum, 8 thin slices of ginger and 8 shiso leaves, smacked, for garnish


Make the grapefruit syrup

  1. In a small saucepan, bring the sugar and water to a boil. Simmer over moderate heat, stirring, until the sugar dissolves, 2 to 3 minutes. Let cool, then transfer to a jar, add the grapefruit zest and refrigerate overnight. Transfer the syrup to a blender, add the shiso and puree until smooth, 1 minute. Strain the syrup through cheesecloth into a jar; refrigerate until ready to use, up to 2 weeks.

Make the punch

  1. In a large pitcher, combine 4 ounces of the grapefruit syrup with the sake, green tea, elderflower liqueur, whisky, lemon juice, yuzu juice and bitters. Refrigerate until chilled, about 2 hours. Fill the pitcher with ice and stir well. Pour the punch into 8 chilled rocks glasses or stemless wineglasses and garnish with the apricot, plum and ginger slices and smacked shiso leaves.

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