It’s Friday! Konbanwa! Sake Time!

Sake Glasses

Happy Friday!

The superb win by Japanese team in the finals of the  Women’s World Cup Soccer tournament  in Germany give a much needed positive boost to the people of Japan and Japanese all over the world.  I would like to dedicate this post to the ladies of the soccer team and the people of Japan.

Please note: Konbanwa means hello in Japanese in the evening. Hopefully these drinks are reserved for that time of the day.

Toyko Bloody Mary

½ cup tomato juice

2 fl oz sake

1 tsp mirin

½ tsp wasabi paste

Dash of Japanese soy sauce

Ice Cubes and celery stick to serve.

Put the tomato juice, sake, mirin, wasabi paste and say sauce in a tall glass over ice. Stir until all the ingredients are combined. Or, shake together in a cocktail shaker, and then pour into the glass over the ice. Serve with a celery stick as a stirrer.




















Saketini

Dash of dry vermouth

3 oz chili – infused sake

Anchovy stuffed olive to garnish

Wash ice with vermouth and strain thoroughly. Add sake, gently stir and strain into a martini glass. Garnish with anchovy stuffed olive.

Kyoto Protocol

½ kiwi fruit

1/3 small cucumber

½ oz lime juice

1 oz unfiltered apple juice

½ oz sake

1 oz white rum

½ oz crème de pomme verte

2 tsp kiwi syrup

Muddle kiwi and cucumber. Add juices, then alcohol. Add ice, shake and double – strain into a martini glass.



Geisha Fizz

2 lychees

2 tsp lemon juice

½ oz sake

4 oz Champagne

½ oz crème de gingembre

Kaffir line leaf to garnish

Muddle lychees and lemon juice. Combine all ingredients with ice in a shaker. Shake and strain into a flute. Garnish with a broken kaffir lime leaf.

 

Lychee Martini

1 oz sherry

5 oz cachaca

½ oz sake

1 oz lychee syrup

1tsp elderflower cordial

Stalk of lemongrass to garnish

Shake and strain all ingredients into a chilled martini glass. Garnish with a lemongrass stalk.

Toyko Coffee

1 fl oz Sake

1tsp soft brown sugar

4 fl oz hot strong black coffee

About 2 fl oz chilled heavy cream

Warm a goblet or cocktail glass. Add the whiskey and sugar and pour in the hot coffee, stirring until the sugar dissolves. Slowly pour the cream over the back of the spoon into the glass and allow it to stand for a few minutes to give the cream time to float on the surface before serving.

Ginger Chan

11/2 oz ginger infused sake

Juice of ½ lime

1 oz apple juice

6 mint leaves

Splash of ginger ale

Shake sake, juices and mint, then pour into a highball glass full of ice. Top with ginger ale

J- Pear

3 slices ginger

3 slices Asian pear

11/2 oz sake

½ oz feijoa vodka

11/2 oz pear liqueur

2 tsp honey

½ oz unfiltered apple juice

Slice of Asian pear to garnish

Muddle ginger and Asian pear

Combine with other ingredients, shake and double strain into a martini glass. Garnish with a slice of Asian pear.

42 Flying Mules

½ lime

6 torn mint leaves

½ large Thai chili

1 oz sake

1 oz vodka

2 tsp lemon juice

Splash of ginger ale

Spring of mint to garnish



In a shaker, muddle lime, mint and chili. Add sake, vodka, lemon juice and ice, then shake. Pour into a highball glass and top with ginger ale. Garnish with a fresh mint sprig.



Hello on the phone - Moshi, Moshi

Hello in the morning- Chaijo

Hello in the middle of the day- Gonzaimasu

Hello in the afternoon- Konichiwa

Hello in the evening and at least- Konbanwa.

Sayonara!

 
  Have a fantastic weekend!