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The Shōga Koshō makes use of a Thai chile shrub combined with Japanese whisky, ginger beer, and lime juice. (Photograph by Getty Pictures/bhofack2)
The chiles on this drink, which was created by Jason Kosmas, beverage director at Hai Hospitality in Austin convey some warmth to a standard Whisky Ginger.
INGREDIENTS
- 1¾ oz. Toki Japanese whisky (or different Japanese blended whisky)
- ½ oz. lime juice
- ½ oz. Thai chile shrub (recipe beneath)
- 3 oz. Fever Tree ginger beer
- Candied or freshly sliced chile for garnish
DIRECTIONS
Mix all substances in a cocktail shaker. Add ice and shake briefly till chilled. Pressure over crushed ice in a rocks glass. Garnish with candied chiles from making the shrub or contemporary chiles.
Do that: Use the shrub in lemonade or to sweeten tea.
Thai Chile Shrub
- 1 cup water
- 1 cup sugar
- ½ tsp. kosher salt
- 2 Thai chiles, thinly sliced
- ¾-inch piece of ginger, julienned
- 1½ tsp. champagne vinegar
Place all substances besides vinegar in a saucepan. Carry to a boil, stirring till sugar is dissolved. Take away from warmth and permit to chill. Pressure right into a food-safe container and mix with vinegar. Reserve items of chile for garnish. Preserve refrigerated for as much as seven days.
