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Drink Recipes

Sake Is No Longer Only For Hibachi Restaurants

January 30, 2014 By: Mary-Kate Dunphy


Sake is no longer only for hibachi restaurants. The first reference of sake was in a 3rd Century Asian text, so the spirit has paid its dues. People love experimenting with new mixed drinks; so, here we have provided you with a list of delicious sake recipes.

Geisha
Created by Johnny Swet, Owner of Rogue & Canon

1 oz TY KU Sake Silver
1 1/2 oz Gin
1/2 oz Elderflower Liqueur
1/4 oz Fresh Pear Juice
A Pinch of Cinnamon
1/4 oz Lemon Juice

Pour the ingredients into a cocktail glass filled with ice. Top with Cherry Liqueur

Geisha

Cherry Blossomtini
Created by Allen Katz

1 1/4 oz Gekkeikan Sake
3/4 oz Cointreau orange liqueur
3/4 oz  cranberry juice
1/4 oz fresh lime juice
2 dashes orange bitters

Pour the ingredients into a cocktail shaker filled with ice. Shake well Strain into a chilled cocktail glass.

Cherry Blossomtini

Ginger & Cucumber Sake Cooler
Created by Culinary Musings

1/2 cup diced cucumber
2 inch piece of peeled ginger, chopped in small pieces
6 mint leaves
3 oz sake
1 oz vodka
1/2 cup club soda
1 tsp of powdered sugar
Cucumber for garnish

Muddle ginger and cucumber together. Add the juices to the shaker add all ingredients, shake. Pour over two tall glasses filled with crushed ice and top with club soda.

Ginger & Cucumber Sake Cooler

Saketini
Created by Colleen Graham

2 1/2 oz gin
1/4 oz  sake
Olive for garnish

Pour the ingredients into a mixing glass filled with ice. Stir well. Strain into a chilled cocktail glass. Garnish with an olive.

Saketini

Asian Sangria
Created by Aaron Fitas , Yerba Beuna Perry Street

2 oz TY KU Coconut Sake
1 oz Vodka
2 oz Domaine De Canton
0.5 oz Agave
0.5 oz Yuzu Juice
Chizo Leaves

Shake and strain into wine glass Top with Honeydew Melon Foam and skewer with watermelon and pineapple.

Asian Sangria

 


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