The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Stories of the Spring


5 chunks fresh Asian pear

1 ounce red grapefruit juice

¾ ounce ginger simple syrup

1½ ounces shochu

Soda water

Lemon wedge for garnish

Shochu (or its Korean cousin soju) is a Japanese distilled spirit usually made from barley, sweet potatoes, buckwheat, or rice.


Muddle first 3 ingredients. Add shochu and ice, shake, and strain into a rocks glass with fresh ice. Top with soda and garnish with a fresh squeeze of lemon.