– Chef Marc Matsumoto’s Recipes for Shochu –
4 sprigs mint (leaves only)
1 tablespoon sugar
1/2 lime (1 tablespoon juice)
1/2 cup brown sugar shochu
Put the mint, sugar and lime juice into a 14-16 ounce highball glass.
Use a muddler to bruise the mint, but do not pulverize it.
Add the shochu and give it a stir.
Fill the glass with large ice cubes and then top it off with club soda.
Garnish with a sprig of mint and serve.