White Lotus Recipe

If you don't have lemongrass shochu

Make a quick lemongrass-infused shochu by bruising 1 stalk of lemongrass and combining with 6 oz shochu in a sealed jar. Let sit at room temperature for 2–4 hours, then strain. For immediate use, steep bruised stalk in 6 oz warm shochu for 30–60 minutes, then chill and strain.

Chill a coupe or Nick & Nora glass in the freezer or fill with ice water while you mix the cocktail.

Combine ingredients

In a cocktail shaker, add 1.5 oz gin, 0.75 oz lemongrass shochu, 0.5 oz vermouth bianco, 0.25 oz fresh lime juice, 2 dashes lime bitters, and 0.25 oz simple syrup (use syrup only if you prefer slightly sweeter balance).

Add ice and shake

Fill the shaker with ice (about 6–8 large cubes or roughly 1 cup). Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.

Double strain

Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a fine mesh strainer (to catch any small ice chips or lemongrass bits).

Garnish with a trimmed lemongrass stalk (slap it once to release aromatics and lay across the rim) or a lime wheel perched on the glass. Optionally float a dehydrated lime slice for visual appeal.

Serve immediately. Sip to appreciate the bright citrus and herbal lemongrass notes with the warm umami of shochu and the floral sweetness of vermouth bianco.