Built · Collins
Built · Collins
Brian Evans and George Padilla, Rule of Thirds, Brooklyn
The Rule of Thirds Chu-Hai cocktail recipe
What goes in it
- 1.5 oz
- 1.25 ozGrapefruit juice
Fresh juice · Recipe below ↓
- 0.75 ozHojicha syrup (1:2)
House prep · Recipe below ↓
- TopSoda water
Mixer · Recipe below ↓
Method · Built
- 1Build the shochu, grapefruit and hojicha syrup in a Collins glass over ice.
- 2Top with soda and stir gently.
- Glass
- Collins
- Ice
- Cubed
Prep ahead
Fresh juice
Grapefruit Juice
- Yield
- About 6 oz per grapefruit
- Keeps
- 2 to 3 days
- Storage
- Refrigerated
Ingredients
- Fresh grapefruit
Method
- 1Juice and fine strain. Store in the refrigerator.
House prep
Hojicha Syrup (1:2)
- Yield
- About 1 quart
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- 16 gloose hojicha tea
- 1 quart water at about 170°F
- 325 gsugar per 650 g brewed tea
Method
- 1Steep the hojicha in the hot water for five minutes and strain without pressing the leaves. Weigh out 650 g of the hot tea and stir in 325 g sugar until dissolved.
About the The Rule of Thirds Chu-Hai
The Rule of Thirds Chu-Hai is a highball made with barley shochu, grapefruit juice and hojicha syrup (1:2), created by Brian Evans and George Padilla at Rule of Thirds.
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