The Japan Sake and Shochu Makers Association is excited to present Japanese shochu cocktails handcrafted by renowned mixologists, from World's Best Bartenders to rising stars.

Matthew Hunter has worked in hospitality for over 25 years. For the last 12 years, he has lived in New York City. For the last 6 years, he has worked for Made Nice, sharing time with both Nomad and Eleven Madison Park.

He has been the Head Bartender of Eleven Madison Park since 2016. He is grateful to have worked with so many extremely talented people during this time especially Katie Stipe, John Fraser, Will Guidaira, Leo Robitschek, Peitro Collina, Nathan McCarley-O’Neil, and Daniel Humm.

Watch him create his "Plum" cocktail, made with barley shochu.

PLUM
🔹 1 egg white
🔹 .25 oz Lemon Juice
🔹 .5 oz Miso Syrup
🔹 .5 oz Umeboshi Tahini
🔹 .5 oz Lustau Los Arcos Amontillado Sherry
🔹 1 oz Diplomatico Exclusiva Reserva Rum
🔹 1 oz Asahi-Mannen Genshu Mannenboshi

Dry shake, Shake. Dbl strain. Garnish with black sesame seeds.

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