Shōga Koshō [Cocktail Recipe]

The chiles in this drink, which was created by Jason Kosmas, beverage director at Hai Hospitality in Austin bring some heat to a traditional Whisky Ginger.


  • 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


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.

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