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saké sangria

Sake Sangria

Recipe: Yasu and Toshi Kizaki, Izakaya Den, Denver, CO

April 18, 2016

saké sangria

Sake replaces the wine in this fruity sangria from Denver’s Izakaya Den.

Offering a twist on a summertime staple, Denver’s Izakaya Den swaps wine for saké in their fruity sangria.

Ingredients

1 1/2 oz. Junmai Ginjo saké (Izakaya Den uses Momokawa Diamond)
1 1/4 oz. Cognac
3/4 oz. lychee purée
1/2 oz. fresh lime juice
1/4 oz. simple syrup (1:1)
4 orange wheels
6 ripe blackberries

Tools:muddler, shaker
Glass:Collins
Garnish:blackberry and orange slice

Preparation

Muddle the oranges and blackberries in a shaker. Combine the remaining ingredients with ice, shake to chill, pour into a Collins glass and garnish.

Lychee PuréeBlend 36 oz. of canned lychee with 22 oz. of triple sec. The remaining purée will keep in the fridge for about a week. Alternatively, use 1/2 oz. of premade lychee syrup and 1/4 oz. of triple sec.

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