My first sake cocktail and the beginning of a new avenue of cocktail exploration….
Spring is my season for culinary inspiration – fresh vegetables and fruits remerge after the long winter.
For a few year, I have had an oversized bottle of Tozai Tyhpoon sake at our place that was gifted from a friend. I don’t know how old it is but my label is different that the one you can buy today. Though I enjoy sake by itself, the opportunity to consume a few liters of it at a time hasn’t arisen.
Tozai Typhoon is categorized as a Futsu-shu’ Sake, which means it’s intended for daily drinking and can be served either chilled or lightly warmed.
In the refrigerator, I had a bottle of fresh grapefruit juice leftover from making greyhounds the night before. Then I found a large piece of ginger from the rib rub. I started there. Whenever I make cocktails, I love at least a splash of fresh lemon or lime juice. A long infusion of the ginger in some simple syrup added a touch of sweetness. Not a very scientific process but it proved to be an effective one.
The crowd sipped through our vat of sake cocktail served over ice. It was refreshing to offer something somewhat unexpected at a backyard bbq and a departure from my usual vodka or gin based cocktail.
Do you have a favorite sake cocktail? Help me along my new sake cocktail journey.
Ginger Grapefruit Sake Cocktail
Makes 2 cocktails (multiply by 4 to make a pitcher)
2 ounces ginger-infused simple syrup (see recipe below)
2 ounces freshly squeezed lime juice
4 ounces cup freshly squeezed pink grapefruit juice
1 cup dry sake
Ginger Simple Syrup
1/2 cup sugar
1/2 cup water
2 tablespoons minced, fresh ginger root
Heat water to boiling and add sugar, stirring until dissolved. Remove from heat and add the ginger. Let it infuse for an hour at least. Strain to remove the ginger root.