The Jade Fox

Courtesy of  Holly Jennings and Christine LeBlond, Asian Cocktails: Creative Drinks Inspired by the East

This twist on a Collins from Ariana Johnson of Modus lets the ingredients speak for themselves. The sugar and the kiwiberries are sweet and sour, and shochu takes the place of gin. Kiwiberries have a similar flavor to regular kiwis, but with a guavalike note. If substituting peeled kiwi, add a splash of apple juice to soften the tartness. This cocktail is low in alcohol and is perfect when you’re looking for something light and refreshing. Ariana prefers to use Ku Soju, which is made from sweet potatoes.

4 to 5 kiwi berries or two 1/4-in (6-mm) slices peeled kiwi, plus extra for garnish
2 to 3 teaspoons sugar
1 oz (30 ml) soju or shochu
Splash of apple juice, if using kiwi slices (optional)
Club soda, for topping

Combine the kiwi berries or kiwi slices and sugar in a mixing glass, and muddle. Add enough ice to fill a collins glass and the soju and apple juice, if using. Shake vigorously and pour into a collins glass. Add more ice if necessary. Top with club soda and stir briefly. Garnish with a kiwi berry or a slice of kiwi.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.