Ikkomon (potato) Recipe

Chill glass

Place a rocks glass in the freezer or fill it with ice and cold water while you prepare the cocktail to ensure the glass is nicely chilled.

Combine ingredients

In a cocktail shaker, add 2 oz potato shochu, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, 0.25 oz dry vermouth, and 2 dashes of orange bitters.

Add ice and shake

Fill the shaker with about 1 cup of ice. Secure the lid and shake vigorously for 10–12 seconds until the outside of the shaker is well chilled and slightly frosted. This both chills and dilutes the drink to balance the shochu's potency and potato-forward character.

Prepare serving glass

If you chilled the glass with ice and water, dump the ice/water now. Add 3 fresh ice cubes to the rocks glass for serving.

Strain

Double-strain the shaken cocktail into the prepared rocks glass over the fresh ice cubes using a Hawthorne strainer and, optionally, a fine mesh strainer to catch small shards of ice and pulp.

Garnish

Express the oils of a lemon twist over the surface of the drink by holding the twist over the glass and giving it a quick snap, then rub the peel on the rim and drop it into the drink as garnish.

Serve

Serve immediately while cold. Enjoy the clean, earthy potato notes of the imo shochu balanced by citrus, a whisper of sweetness, and the herbaceous note from vermouth and bitters.