After a trip to Hawaiian Shochu Company, home cook Jenny Engle was inspired to make a shochu-based cocktail featuring tomato and ogo juice.
After a trip to Hawaiian Shochu Company on O‘ahu’s North Shore with her husband, Ryan, home cook Jenny Engle was inspired to make a shochu-based cocktail featuring tomato and ogo juice and a splash of ginger liquor. It’s like a Bloody Mary, but more refreshing and made with all local ingredients.
Serves 1-3 depending on size of glass
½ cup Ho Farms Cherry tomatoes, halved ½ cup Hawaiian ogo (gracilaria parvispora) or Gorilla ogo (gracilaria salicornia), washed, dried, chopped 3 oz Namihana Shochu (I used Black Koji variety) or your favorite shochu 1 oz Domaine de Canton ginger liqueur ½ oz freshly squeezed lemon juice Ice cubes
1. In a quart Pyrex measure (or similar sized bowl), muddle tomatoes and ogo thoroughly, crushing solids.
2. Place a small sieve over your cocktail shaker and working in batches, add tomato-ogo mixture, pressing liquid from solids. You should end up with roughly 2 oz of tomato-ogo water.
3. Add 3-5 ice cubes, Namihana shochu, Domaine de Canton, and lemon juice to shaker. Shake vigorously until shaker is frosty and cold. Divide among small glasses with an ice cube and enjoy.