Shochu is a Japanese drink distilled from barley, sweet potato or rice - it is not as strong as vodka or whisky but is however stronger than sake and wine. Ways to drink Shochu vary due to personal taste. Traditionally it is drunk neat, diluted with water (cold or hot) or mixed with soda and fruit juice, commonly grapefruit, apple and lychee - this is sold as 'chu hai' and has in recent years become very popular in Japan (and abroad) with a new generation of shochu aficionados.

This cocktail builds on the idea of mixing shochu with fruit by combining it with the delicious Kwai Fei Lychee liqueur. The flavours of this cocktail lend itself perfectly to a fizz and as the weather gets warmer - it is reminiscent of drinking Lychee chu hai under the cherry blossoms welcoming spring in Japan. Maybe if you try this one out, the warmth of spring will come early this year! Enjoy!

INGREDIENTS:
30ml Bizan Gold Shochu

15ml Kwai Feh Lychee Liqueur

30ml Fresh Lime juice

1tsp Castor Sugar

1/2 Egg White

Lemonade

METHOD:
Shake everything well (but the lemonade) with ice and then strain into a highball filled with ice.

GARNISH:
Top with Lemonade or Soda Water then garnish with a thinly sliced cucumber and pear - or any other seasonal fruit that works well with the drinks flavours.