Haku Vodka, Sawada Project X Fresh Espresso, Chocolate, Kokuto Recipe

Prepare glass (optional kokuto rim)

If using a kokuto sugar rim, rub a cut citrus wedge (orange or lemon) around the glass's rim, then dip the rim into a shallow dish of kokuto or demerara sugar to coat. Set the glass aside to dry briefly.

Chill glass

Place the prepared cocktail glass in the freezer or fill with ice water while you build the drink to ensure it is well chilled.

Combine ingredients

In a cocktail shaker, add ice (about 1 cup), 2 oz Haku Vodka, 1 oz cooled Sawada Project X fresh espresso, 0.5 oz chocolate liqueur, and 0.5 oz kokuto syrup. If you prefer slightly lighter espresso intensity or a touch more dilution, add 0.25 oz cold brew or extra cooled espresso.

Dry shake (optional)

For a silkier texture and better integration of the kokuto syrup and chocolate liqueur, first shake the mixture vigorously without ice for 8–10 seconds. This is optional but helps emulsify flavors.

Shake with ice

Add ice to the shaker (if you did a dry shake already) or ensure there is fresh ice, then shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the exterior shows condensation.

Double strain and serve

Remove the ice from your chilled glass if used. Double-strain the cocktail into the chilled coupe or rocks glass (use a Hawthorne and a fine mesh strainer) to remove tiny ice shards and any espresso particulates.

Lightly dust 1/4 teaspoon of fine cocoa powder or grate a small amount of dark chocolate over the top of the cocktail. Express an orange or lemon twist over the drink to release citrus oils, then optionally wipe the rim with the twist and drop it into the drink for aroma.

Serve immediately. The kokuto imparts a deep, molasses-like sweetness that pairs with the chocolate and bright espresso notes from the Sawada Project X, while Haku Vodka keeps the profile clean and rice-forward.