The Kohide Cocktail

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This was a spur of the moment thing. I was drinking with members of a local parents group at a snack called "Fuji". I noticed that Fuji, like many the other "snack" in Kashimo, only served beer, whisky, shochu, tea and juices. They have some fruit drinks but no cocktails. I decided to create a drink similar to the Bloody Mary using only what was available in front of me.

Kashimo tomato juice is naturally sweet and can only be consumed in small portions. So I wondered how can I take this and change it into something with a little kick. That kick came from Nishi Kata shochu which is also made in Kashimo. The sour touch comes from Yuzu (Japanese Citron).

This was created on August 20th at a "snack" called Fuji in Kashimo, a part of Nakatsugawa city. The name refers to Kohide mountain, the highest point in Kashimo.

This was a spur of the moment thing. I noticed that Fuji as well as the other "snack" in Kashimo only served beer, whisky, shochu, tea and juices. They have some fruit drinks but no cocktails. I decided to create a drink similar to the Bloody Mary using only what was available in front of me.

Kashimo tomato juice is naturally sweet and can only be consumed in small portions. So I wondered how can I take this and change it into something with a little kick. That kick came from Nishi Kata shochu which is also made in Kashimo.

Needed
1/4 cup Kashimo Natural Tomato Juice (Japanese)
2 TB Nishi Kata shochu
1 TB Ginger Ale (real ginger flavor)
1 TB Soda water
Healthy splash of 100% Yuzu (Japanese citron) juice (pulp included) or 1/4 freshly squeezed Japanese citron
Ice

Making the drink
  1. Put the ingredients in a glass or if you have one a a shaker.
  2. Shake for about 30 seconds.
  3. Shave a small mountain of ice into the center of a tumbler.
  4. Pour the contents of the shaker into the tumbler. This forms a red cloud around the mountain.
  5. Drink and Enjoy!
Notes:
If you can't get Kashimo Tomato juice or Nishi Kata shochu, use the freshest, pulpiest, sweetest non-sugared tomato juice and your favorite shochu. Nishi Kata is a potato based shochu but rice, wheat or sugar based could work just as well.
The ginger ale we used was called Westminster and was very strong. It was more like a ginger extract.

If you can't shave the ice, just pour over ice chunks. The shaved mountain is more for effect.

The ratio of shochu to tomato can change based on the strength and flavor of the shochu and the viscosity and sweetness of the tomato juice.

One unique option is to take fresh peeled tomatoes, shochu, yuzu, ginger ale, soda water and ice and blend them in a blender.

Let me know if you like it.
Location: 〒508-0421, 日本

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