🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
Pineapple shochu is one of my favourites. It is super-simple to make, and the longer you leave it the better the flavour comes out. We leave ours for up to three months to allow a really full flavour transfer. This can then be used as a base for other cocktails.
Shochu is a distilled alcoholic drink produced on Kyushu, Okinawa, and surrounding islands. At 24 per cent alcohol, it is weaker than whisky, vodka and other spirits but a little stronger than wine and sake. Shochu can be ma
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe