Satsuma Shochu Margarita

On paper, they’re nothing alike. Yet, Tequila and sweet potato shochu have a lot in common flavor-wise. So it shouldn’t surprise that the sweet potato shochu margarita is a thing. 

I’ve been playing around with this drink for years. And there are several variations that I think are especially good. This post covers the recipes, prep, and ingredients.

The Satsuma Margarita

Satsuma is the old name for Kagoshima prefecture. It’s the land of sweet potatoes and imo shochu. And Satsuma is also known for its volcanoes and volcanic soils. 

This is the inspiration behind my shochu cocktail. And I also prefer to add a yuzu element to this drink. 

Satsuma Margarita Recipe 

• 1.5 oz 20-25% ABV Imo Shochu
• 0.5 oz Ferrand Agave Curacao (see recipe)
• 0.5 oz yuzu-shu
• 0.5 oz lime juice 

1. Rim a highball or rocks glass with black sea salt. Then carefully fill the majority of the glass with very cold ice. 
2. Combine all of the liquid ingredients into a Boston shaker, add ice, and shake hard. 
3. Strain the drink into the iced glass.
4. Garnish with a lime, yuzu, or sudachi wheel or wedge. 

Variations of the Satsuma Margarita

There are many ways to customize this shochu margarita. I often do so by adding a splash of Tequila. I like the complexity it brings, and it also beefs up the strength of the cocktail.

Another variation of this cocktail is to forego the Ferrand Dry Curacao and agave mixture. Instead, use a sweet Curacao like from Giffard or Cointreau. This is more about economy and ease. Ferrand’s Dry Curacao is the most complex on the market. But if you already have a Curacao you like or want to save time or money, it’s ok to use something else.  

Pierre Ferrand Agave Curacao

This simple combination imbues a shochu margarita with the flavor of agave, plus a complex and traditional dry Curacao. It’s simply a 1:1 combination of blue agave nectar and Ferrand. You can play around with the ratios according to your personal tastes, however. 

I like to combine the two ingredients in a large measuring cup. Stir until the agave dissolves completely. And that’s it! 

A Simple Shochu Margarita

Yuzu-shu can be hard to track down, and it’s expensive. So I sometimes opt for a simpler version of this drink. 

Even without all of the ingredients or effort to make a proper Satsuma Margarita, you can still make a simple version of it that tastes great. 

Easy Shochu Margarita Recipe

• 2 oz 20-25% ABV Imo Shochu
• 0.5 oz Curacao or triple sec
• 0.5 oz lime juice

1. Rim a highball or rocks glass with black sea salt or regular salt. Carefully fill most of the glass with cold ice. 
2. Combine all of the liquid ingredients into a shaker, add ice, and shake hard. Very hard.
3. Strain the cold drink into the iced glass. Be careful to avoid hitting the salted rim.
4. Garnish with a lime, yuzu, or sudachi wheel or wedge. 

I still prefer to use Ferrand Agave Curacao for this recipe. But Cointreau or Grand Marnier will also taste great. 

With this recipe, I often substitute a small amount of Tequila (1.75 oz imo shochu, 0.25 oz Blanco or Reposado). This adds complexity and backbone to the cocktail.