Rice Milks, Syrups, and Vinegars Add Complexity to Cocktails

Brad Thomas Parsons

Rice has long been used as a key ingredient in fermented and distilled spirits across Asia, but in other forms plays a supporting role as a dynamic ingredient in craft cocktails. Rice can be found in rice lagers like Asahi, Kirin, and Sapporo (and even Budweiser, stateside); in food-friendly sake, brewed from fermented rice; and shochu, a distilled spirit made from rice or other starchy ingredients like...