Chuhai is a bubbly drink made with shochu, a Japanese spirit distilled primarily from rice. And if it weren't in the name, you might never guess that rice is the unusual, sweetly toasty, surprisingly creamy force behind this super-refreshing cocktail.
Here, it's sweetened with a simple syrup steeped with toasted sweet rice and vanilla, giving it a cream soda-like flavor—and making it wonderfully addictive, even without the added spike of soju. Make a big batch of the syrup now and stash it in the fridge. Then the next time you're hankering for something bubbly and sweet (or looking for not-so-fruity summer cocktail), you need only to stir a bit together with soju, a splash of rice vinegar for brightness, and a long pour of seltzer water.
Toasted Rice Syrup
- 1 cup sweet rice (sometimes called glutinous or sticky rice)*
- 1 cup evaporated cane juice (or substitute granulated or turbinado sugar)
- 2 cups water
- 1 teaspoon vanilla extract
Toasted Rice Chuhai
- 1 1/2 ounces Jinro Soju
- 1 1/2 ounces toasted rice syrup
- 1/4 to 1/2 teaspoons rice vinegar (or substitute lemon juice)
How else do you use rice drinks? Let us know in the comments below!