The Sake Sangria from Izakaya Den in Denver, Colorado, is one of our favorite ways to show off the versatility of sake. Long treated as a novelty in snobby cocktail circles, it’s finally coming into its own. We’re so delighted at the new wave of sake cocktail recipes that do more than toss in a splash of juice and call it a day.
Sake and cognac (or brandy) seems an odd choice, but it’s a masterful combination that, along with the juice from the blackberries, provides a surprisingly wine-like backbone to the drink. The lychee puree (or syrup) provides a wonderful velvety texture, and the fresh fruit is well-chosen for the sangria flavor profile.
- 4 wedges Orange
- 6 whole Blackberry
- 1½ parts Sake or Nigori sake
- 1¼ parts Cognac or Brandy
- ¼ part Triple sec or Orange curaçao or Shrubb
- ½ part Lychee puree or juice or Lychee syrup
- ½ part Lime juice
- ¼ part Simple syrup
Muddle the orange and blackberries at the bottom of a cocktail shaker. Add the remaining ingredients, shake with ice, and strain into an ice-filled tall glass. Garnish with more blackberries and a wide strip of orange peel.
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- Sake Sangria Recipe at Imbibe magazine