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From “Japanese Cocktails,” by Yuri Kato (Chronicle Books). Makes 1 drink.
Ingredients
2 ounces Kuromaru imo jochu (sweet potato shochu)
1 ounce pineapple juice
1 ounce aloe vera juice
4 ounces club soda
Pineapple wedge for garnish
Directions
Mix shochu, pineapple juice and aloe vera juice in a cocktail shaker with ice. Strain into a highball glass over fresh ice and top with club soda. Garnish with a pineapple wedge and serve.
