Japanese yuzu & shochu cocktail

A refreshingly sweet and tangy cocktail. This is my twist on the White Lily cocktail that I had at Morimoto restaurant in Manhattan.  It's a perfect cocktail with Japanese cuisine. 

Ingredients:
2 servings
Ice cubes to chill
1/3 cup barley shochu spirits 
1/3 cup Calpico / please see the photo below
1 1/2 Tbs. freshly squeezed yuzu juice (1-2 yuzu)
1 Tbs. freshly squeezed lemon juice
1/2 cup water
2 Tbs. sugar
2 yuzu peel strips


Directions:
Making citrus juice: In a small bowl, combine the yuzu & lemon juice, sugar and 1/2 cup water and stir well until the sugar has dissolved.
Fill a cocktail shaker with ice. Add the citrus juice, shochu and calpico. Shake for 5-10 seconds and strain the mixture into glasses.
Garnish each glass with yuzu strip.

CALPICO: available at Japanese market