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.
Born in Santa Monica, CA, Caer Maiko has been immersed in Japanese culture her whole life. Her Japanese mother and LA’s abundance of Asian food and culture allowed her to connect strongly to the Asian half of her roots. She started bartending in Boston during college and now works and lives in Austin, TX; having bartended at Peche, The Roosevelt Room and DrinkWell over the past 6 years.
Her bartending accolades include being named one of Beverage Media’s Bartenders To Watch 2019 and Austin’s 2019 Bartender of The Year at CultureMap’s Tastemaker Awards. After winning Espolon Cocktail Fights National Championship in 2018 with Sharon Yeung, the two founded Daijoubu Pop Up with the goal to create “Super Asian Cocktails” and make more space for AAPI people and culture both in front of and behind the bar.
Watch her create her "What Would Usagi-chan Drink?" cocktail, made with ginger shochu.
WHAT WOULD USAGI-CHAN DRINK?
🔸1.5 oz Strawberry infused Rihei Ginger Shochu (Infuse for 6-24 hours in a cold space, until the shochu is red)
🔸.75 oz Lemon Juice
🔸.75 oz Calpico Syrup (1:1 white sugar:Calpico)
🔸Shake with ice, then strain into a fluty
🔸Top with sparkling rosé
🔸Garnish with a long lemon twist skewered to a mochi bite
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