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Recipe Detail Page
Cucumber-Dill Shochu
Summer 2010
Shochu is a Japanese spirit distilled from barley. I recommend shochu Yokaichi Mugifor this cocktail.
Slice 1 cucumber and place it with 2 fronds of dill in an airtight container. Add 1.5 L shochu and infuse for 1 week. Strain off the shochu and bottle it. It can be used for a wide range of Asian cocktails.
