The Story Behind The Gojira
When developing the Gojira cocktail for the Japanese restaurant Chikarashi Isso in New York, master sommelier and consultant Fred Dexheimer was inspired by the classic Southside, a refreshing gin-based drink that includes lime, simple syrup, and mint.
Dexheimer’s twist adds depth through the inclusion of fresh cucumber juice, ginger simple syrup, Mizu ‘Green Tea’ Shochu, and the herbal liqueur Rapa Giovanni. Mint provides “a refreshing touch to round out the complexity," says Dexheimer.
Named after both the Japanese term for the infamous monster Godzilla and a French progressive metal band by the same name, Dexheimer tops the drink with a cucumber garnish that “comes out of the drink like Godzilla comes out of the water in the movies.”
The result is a “bright, fresh, vibrant” combination with a touch of spice that perfectly complements a range of dishes.
- 6 mint leaves
- 1 ounce cucumber juice
- ½ ounce lime juice
- ½ ounce ginger infused simple syrup
- ¾ ounce Mizu ‘Green Tea’ Shochu
- ¾ ounce Roku Gin
- ¼ ounce Rapa Giovanni herbal
- Tear mint leaves, smack to release oils and place into cocktail shaker.
- Measure all ingredients into cocktail shaker, adding the juice and syrup first.
- Add ice and shake vigorously.
- Strain into a glass.
- Garnish with a spiked cucumber slice.