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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Saké Sangria & Infused Saké

Hokuriku-Sake-230

Sake “old school.” For a new take, combine
it with sangria. Photo courtesy
Tedorigawa Brewing Company.

 

Saké and sangria are currently hot beverage trends. What if you combined them?

Make saké sangria for a party, barbecue or an afternoon break. This recipe is courtesy of Riingo, a Japanese fusion restaurant in New York City.

This is a sophisticated sangria—not your typical party punch.

Recipe For One Cocktail

1. Combine 2 ounces rosé wine, 1-1/2 ounces infused saké, 1/2 ounce peach liqueur, 1 tablespoon mixed fresh fruit (apples, blood oranges, blueberries), a splash of pomegranate juice and a splash of orange juice.

2. Place ice cubes and fruit in large wine glass. Add the remaining ingredients, stir and serve.

Another idea for saké lovers:

Fruit-infused sakés are growing in popularity. You can buy them or make your own.

As with vodka, you can infuse saké with any fresh or dried fruit (we used fresh pears) by steeping it for 2 to 3 weeks in an airtight jar. Keep the jar in a cool, dark place, then use a funnel to decant the saké into the original saké bottle. Serve chilled saké with ice in a wine glass and garnish with the type fruit you infused (not the fruit from the jar—that needs to be tossed).

  • Find more interesting saké cocktail recipes.
  • Learn all about saké.
  • Pair saké with food.
  • Check out our glossary of saké types and terms.




  • Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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