This week we take a deep dive into Japanese distilled spirit, Shochu with Paul Nakayama, founder of Nankai Shochu.   This week's cocktail recipe is a Japanese style Mule:

Yuzu Pop
2 oz Nakai Shochu
4 oz Ginger Beer Splash of Yuzu juice

In a rocks filled highball glass, add ingredients and stir.   Nankai Shochu Links: Website
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