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.

Ogo pasta recipe

In the FLUX Hawaii The Sea issue, get Jenny Engle’s ogo-inspired pasta recipe featuring tomato, ogo, strawberry, and shiso.