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A bottle of shochu and a highball glass

Recipe: Chris Lane, Ramen Shop, Oakland

Photo: Lauren Steele


California Shochu Highball

1 1/4 oz St. George California Shochu

3 oz Fever Tree Tonic

2 oz Q Club Soda

Stir California Shochu in a highball glass with ice for 10 seconds. Add club soda and tonic with fresh cubes. Squeeze small peel of grapefruit over glass, then wipe rim and place in drink.

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