A riff on Japan’s beloved chu-hai (shochu highball), this Paloma variation features the mild, toasty flavor of barley shochu, lengthened with grapefruit “soda” and accented by a hint of chili pepper heat.
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Mugi Paloma Recipe
Adapted from Kyle Davis, Brooklyn Kura, Brooklyn, New York
Ingredients 2 ounces Mugi Hokka shochu 2 dashes saline solution (1 part pink salt: 4 parts water, dissolved) 2 dashes chili pepper tincture, such as Addition Thai Green Chile Tincture ½ ounce grapefruit juice ¹⁄₃ ounce simple syrup 1 large piece of grapefruit peel Soda water, to top Grapefruit peel, to garnish Instructions
In a cocktail shaker, muddle grapefruit peel and simple syrup. Add remaining ingredients (except soda water), and shake briefly, without ice. Strain into an ice-filled highball glass. Top up with soda water. Garnish with grapefruit peel.
This article originally appeared in the April 2024 of Wine Enthusiast magazine. Click here to subscribe today!
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This Article was originally published on Wine Enthusiast
