”Shochu Sour" Shochu Cocktail Recipe by World's Best Bartender Nikola Nikoletic of New York

'Shochu Sour'
Created by Nikola Nikoletic, Patent Pending

Egg white
2 dash Angostura
0.25 oz Fresh kaki apple juice
0.5 oz *Yuzu kosho cane syrup
0.75 oz Lime juice
2 oz 'Mugon' Rice shochu

*Yuzu kosho cane syrup (100g yuzu kosho, 1000g organic cane sugar, 500ml water, stir, bring to boil, strain)

Give it a long shake with about 10 pebble ice, then another long shake with cold draft ice. Pour into a chilled coupe glass. Head from egg white should hit slightly above the rim of the coupe glass. Add fresh mint sprig as a garnish.

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Nikola Nikoletic
Head Bartender, Patent Pending

Nikola is currently the Head of Bar Operations at Patent Pending, a speakeasy bar located in the Radio Waves Building on 27th Street and 6th Avenue. Originally from Belgrade, Serbia, since moving to the US and entering the bar world, he has won and placed as a top finalist in several cocktail competitions, including; Winner of Tanteo Mexican Standoff, Dias de Muertos, 2021, USA Finalist, The Art of Italicus, 2019 and Winner of Barking Irons Applejack competition, 2018.

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Patent Pending - New York, NY

Located in the cellar of the Radio Wave Building in NoMad, where Nikola Tesla lived and performed his experiments in the early 1900s, Patent Pending toasts to him and the countless others that look at life with a refined sense of perseverance and humility. Providing an intimate cocktail experience that embodies both a discreet speakeasy and a neighborhood saloon, the menu is divided into four sections: energy, frequency, vibration, and descent. A versatile beer and wine program is on offer as well. All you have to do is find the door, and ring the bell.