September 28, 2016

Hot! Gallery Celebrate World Sake Day With These Modern Recipes

We are always in the spirit to celebrate. World Sake Day graces us with its presence today, a day that marks the start of the new sake brewing season for the year. What you may not know is that sake is the oldest known spirit in the world, where it was first produced in China in 4800 BC, and further developed in Japan. This old-soul spirit is meant to be enjoyed with friends and family — with tradition noting that you should never pour your own sake!

In honor of World Sake Day, check out some of our favorite recipe discoveries for turning an ancient drink into a modern and playful choice.

WasabiMary
Copa Rico
TY KU Pear
Gekkeikan Nigori_The Far East Side_Photo Credit_Gabi Porter
Suit & Tie - Created by Justin Lavenue of Austin's The Half Step Bar $11
Akumanotoji Sake Cocktail
bigapple
Stetsons Strawberry
Sake_Cider
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Wasabi Mary
2 parts Gekkeikan Sake
3 parts tomato juice
1 dash Worcestershire sauce
2 dashes Tabasco
Pinch of wasabi
¼ part fresh lemon juice
Pinch of salt and pepper

Directions: Stir all the ingredients in a mixing glass with
ice. Strain and pour into a tall glass with fresh
ice, garnish with a celery stalk.

Copa Rico
*Created by Mixologist Shinya Yamao from Piora (430 Hudson Street, NYC)*

2oz Caliche Rum
1oz Nanbue Bijin Plum Sake
.5oz Lemon Juice

Directions: Dash of Orange Bitters
Stirred over ice and served up.

The Perfect Pear

2 oz TY KU Sake Silver
0.5 oz Gin
0.5 oz Pear Brandy
0.5 oz Agave Nectar
Splash of Lime Juice
Muddled Pear

Directions: Combine ingredients and serve

Sake Unfiltered: Signature Nigori Cocktail
*The Far East Side (a take on the mojito created by Kenta Goto)

2 oz Gekkeikan Nigori
3/4 oz St. Germain Elderflower
1/2 oz Tequila Blanco
1 Teaspoon Lemon Juice
2 Shiso leaves
1 pinch of Yuzu Pepper

Directions: Combine all ingredients in a mixing tin. Muddle shiso and yuzu pepper.Discard the muddled shiso. Stir Strain into a glass over pebble ice.

Suit & Tie
Created by Bombay Sapphire Austin’s Most Imaginative Bartender Winner 2014, Justin Lavenue of Austin’s The Half Step Bar

2 oz Bombay Sapphire Gin
.5 oz Nigori sake
.5 oz Manzanilla Sherry (or another dry sherry)
2 dashes Orange bitters
1 drop Vanilla extract
Stir over ice, Strain into a coupe/martini glass, garnish with a Lemon and Grapefruit peel.

Akuma no Toji
Created by Departure Restaurant +Lounge (in Portland) Executive Chef Gregory Gourdet
1 ½ oz. Honkaku Towari Shochu
1/2 oz. Rothman & Winter Orchard Apricot
¼ oz. Cointreau
¼ oz. lemon juice

Directions: Shake these four ingredients and strain into ice filled chimney glassTop with Seikyo Junmai Takehara sake (about 2-3 oz.) Garnish with orange twist.

*Fun fact: Departure’s Executive Chef Gregory Gourdet will star on the new season of Top Chef: Boston, premiering later this month!*

Big Apple
* Served at Koi in Trump SoHo*
1 slice apple
1 slice Asian pear
1 mint leaf
2 basil leaves
2 ounces sake
1 ounce Mount Gay Black Barrel rum
1/2 ounce St. Germaine
1 ounce lemon juice
splash of simple syrup
cinnamon

Directions: Muddle apple, pear, mint and one basil leaf in shaker. Add ice and spirits and shake vigorously. Dust with cinnamon and serve in a rocks glass. Add a basil leaf for garnish.

Sparkling Sake Cocktail
*Served at Stetson’s Modern Steak + Sushi

Belvedere Vodka
St. Germain
Sparkling Sake
Orange Twist

Directions: Combine ingredients and serve

Sake Cider

What You'll Need:

2 oz TY KU Sake Black
1.5 oz Apple Cider
1 oz Apple Liqueur
Splash of Grenadine
Garnish with a Cinnamon Stick

East Meets West
Created by Mary Thompson, General Manager and Sommelier at Saint Martha

1 ½ oz Sake
1 ½ oz Sauvignon Blanc
1 oz Pomegranate Juice
Soda Water to fill
Pomegranate Seeds to garnish
Splash Lime Juice

Directions: Combine Sake, wine and pomegranate juice in shaker with ice. Shake well and strain into highball glass over fresh ice. Fill remainder of glass with soda water; give it a quick stir to combine. Splash a touch of lemon juice. Toss a few pom seeds on top. Enjoy!

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