Satsuma Shochu Martini

Satsuma Shochu Martini

Satsumas are a type of Mandarin orange, an old heirloom citrus originally cultivated in Japan more than 700 years ago.  Like bitter oranges, their peels contain pleasantly bitter, aromatic oils.  Infusing them into a syrup adds delicate structure and astringency to this subtle take on the martini. 


  • 1 oz satsuma syrup (recipe below), reserve some peel for garnish
  • 1 oz Barr Hill Gin
  • 1 oz a particularly savory dry vermouth (such as Atxa
  • ½ oz barley shochu (such as iichiko Silhouette)
  • rosemary sprig for garnish


  1. To make the satsuma syrup: bring the peels of 4-5 satsuma peels, 2 cups sugar, and 1 cup water to a boil.  Cover and simmer for 30 minutes.  Remove from the heat and allow to stand, uncovered, for 30 more minutes.  Strain.    
  2. Combine the gin, vermouth, shochu, and satsuma syrup into a shaker over ice.  Stir to chill. 
  3. Rub a satsuma peel over the lip and interior of a coupe glass, leaving the peel in the glass.
  4. Strain the cocktail into the glass over the satsuma peel and garish with the rosemary sprig. 
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