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Daikaya's Bartenders Team Up on a Shochu Drink

Missy Frederick is the Cities Director for Eater.

[Photos: R. Lopez]

For Daikaya's special Eater Week cocktail, bartenders Eddie Kim and Lukas Smith have collaborated on a cocktail that highlights two of the spirits the izakaya emphasizes — shochu and Japanese whiskey. Here's the recipe for the Tone and Timbre, available all week.

1 oz Hibiki 12
1 oz Beniotome shochu
.125 oz simple syrup
housemade Resonance bitters

The cocktail is priced at $15.
· All Previous Cocktail Week 2013 Coverage [-EDC-]
· All Previous Daikaya Coverage [-EDC-]


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