– Chef Marc Matsumoto’s Recipes for Shochu –
4 pink peppercorns
70 grams Concord Grapes (~8-10 large grapes)
1/2 teaspoon honey (to taste)
1/4 cup sweet potato shochu
Crush the pink peppercorns in the bottom of a shaker with a muddler.
Add the grapes and honey and muddle them until there are no large chunks of grape left.
Add the sweet potato shochu and a few large ice cubes and shake until chilled.
Pour the grape escape into a chilled 4 ounce coupe glass through a tea strainer and garnish with grapes.