Food & Beverage

Sake Is No Longer Only For Hibachi Restaurants

By Mary-Kate Dunphy Jan 30, 2014 1:00am

Food & Beverage

Sake is no longer only for hibachi restaurants. The first reference of sake was in a 3^rd 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

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.

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.

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.

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.

Food & Beverage