Sakê “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).
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