From Tokyo streets to fall sips Have you tried a Chuhai? It is short for shochu highball and it is Japan’s answer to the vodka soda, but with personality — it’s crisp, citrusy, and subtly boozy. Chuhais are traditionally made with shochu (a japanese distilled spirit, usually from barley, sweet potato, or rice), some kind of fruit flavoring, and carbonated water or soda. In Japan, you can find chuhais in ready-to-drink cans in vending machines or convenience stores, but it is often made fresh in bars sometimes using muddled fruit, syrups, or even herbal or tea infusions. I had an amazing white peach chuhai with fresh fruit while in Japan and now I am a fan! Yuzu’s sharp, aromatic citrus cuts through the warmth of the barley in the SG Shochu Mugi with the latter adding depth to the drink. The sweet maple syrup unifies the two and transforms this from a summer spritz into a cozy, autumnal version. Kanpai! Yuzu Harvest Chuhai 2 oz SG Shochu Mugi @thesgshochu .75 oz yuzu juice .50 oz maple syrup Sparkling water or soda Instructions: Combine shochu, yuzu juice, maple syrup with ice in a mixer | stir several revolutions to chill and mix | strain into a highball glass with ice | garnish with a twist of yuzu or lemon peel #jillsbarcreations #shochu #chuhai #highball #japanesehighball #yuzu #madeinjapan #thesgshochu #craftcocktails #happyhour #cocktailoftheday