My first sake cocktail and the beginning of a new avenue of cocktail exploration.
Autumn is my favorite season for fashion – boots, cozy wraps, down vests. Winter is my season for baking – bread puddings, dark chocolates, holiday cookies. Spring is my season for culinary inspiration – fresh vegetables and fruits remerge after the long winter. And summer is my season for cocktails- fresh herbs, muddled berries, outdoor sipping.
For a year, we have had an oversized bottle of Tozai Tyhpoon sake at our house that was gifted from a friend. Though I enjoy sake by itself, the opportunity to consume a few liters of it at a time hasn’t arisen. For a recent gathering, Mr. Whipped made Korean ribs in his smoker that I paired with a number of Asian-inspired sides. A had the idea to use the sake in a summery cocktail to complement the meal.
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. Since I am not that familiar with sake, I looked up tasting notes and found this description from the Beverage Tasting Institute: “Clear with a polished silver cast. Somewhat sour aromas of bruised caramel apple, dried lemon and lavender follow through on a brisk, soft entry to a dry-yet-fruity light body with hints of apple custard, jicama and nut skin. Finishes with a crisp, lightly tannic fade.” WHAT?! All that in one sip of sake? I’d love to tell you that I used that description to scientifically craft the perfectly balanced drink. But, it actually went more like this….
In the refrigerator, I had a bottle of fresh grapefruit juice leftover from making greyhounds the night before. Then I found a large nob 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
ice
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.