Nobu Cocktail Recipe & Ingredients - AdultBar

Nobu Cocktail

Ingredients

30ml

Shochu Koyomi

10ml

Pomelo Juice

60ml

Wine Rice Sake Yoshingawa Shinko

190ml

Ice

Pomelo Peel

16% Alcohol By Volume

32 Proof

1.3 Standard Drinks

Method - Poured - Cold

Place have the ice into glass.
Add in the pomelo peel.
Add more ice.
Pour in the shochu.
Top with cold sake wine.
Reviving

Served

Poured

Cold

Highball Glass

300ml, 10.5oz, 30cl

Also See:Japanese

Shochu Koyomi - Koyomi shochu is produced using methods and brought to you by the master distillers at Beam Suntory in Japan and single distilled from barley and koji this shochu retains its unique flavour.

Pomelo Juice - Pomelo Juice also called pomello juice or pummelo juice and pommelo juice or pumelo juice.

Wine Rice Sake Yoshingawa Shinko - Yoshingawa Shinko Yamada Nishiki rice wine sake.

Wine Rice Sake Yoshingawa Shinko

Ice - Ice is water frozen into a solid state and can come in wet ice cubes and dry ice cubes and is used to chill cold and lightly delute cocktails to make them smoother.

Pomelo Peel - Pomelo peel also called pomello peel or pummelo peel and pommelo peel or pumelo peel.

Nobu is reviving full bodied cocktail at 1.3 standard drinks. Built with 30ml shochu koyomi and 10ml pomelo juice with 60ml wine rice sake yoshingawa shinko as well as 190ml ice and best with lunch. Just place have the ice into glass then add in the pomelo peel and add more ice. Pour in the shochu and top with cold sake wine and served in a highball glass cold.

nobu shochu koyomi pomelo juice wine rice sake yoshingawa shinko ice pomelo peel

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