Sake “old school.” For a new take, combine
|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).
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