Shōga Koshō [Cocktail Recipe]

INGREDIENTS

• 1¾ oz. Toki Japanese whisky (or other Japanese blended whisky)
• ½ oz. lime juice
• ½ oz. Thai chile shrub (recipe below)
• 3 oz. Fever Tree ginger beer
• Candied or freshly sliced chile for garnish

DIRECTIONS

Combine all ingredients in a cocktail shaker. Add ice and shake briefly until chilled. Strain over crushed ice in a rocks glass. Garnish with candied chiles from making the shrub or fresh chiles.

Try this: Use the shrub in lemonade or to sweeten tea.

Thai Chile Shrub

• 1 cup water
• 1 cup sugar
• ½ tsp. kosher salt
• 2 Thai chiles, thinly sliced
• ¾-inch piece of ginger, julienned
• 1½ tsp. champagne vinegar

Place all ingredients except vinegar in a saucepan. Bring to a boil, stirring until sugar is dissolved. Remove from heat and allow to cool. Strain into a food-safe container and blend with vinegar. Reserve pieces of chile for garnish. Keep refrigerated for up to seven days.