Meyer Lemon Shochu
Preparation: 10 minutes
Cooking: 10 minutes
- To make simple syrup, combine ingredients in a small sauce pan. Over medium-high heat, heat just until the sugar dissolves. No need to boil. Remove from heat and allow syrup to cool at room temperature. Once cooled, store syrup in a covered container and keep in the refrigerator for up to one month.
- In a tall glass filled with ice, measure in the shochu, simple syrup, Meyer lemon juice and mint leaves, stir with a long spoon.
- Top with soda water. Garnish with a Meyer lemon wedge and mint leaf.