Subscribe + Save

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.

You Might Also Enjoy

Apple Vanilla Hot Toddy

Coffee Boulevardier with giftable liqueurs

Brooklyn Burro tropical mule by Leyenda

Abuela's Revenge: Abuela's Revenge: A Frozen Hot Chocolate Cocktail

Tipsy Jitters fall coffee cocktail

Flannel Shirt Thanksgiving cocktail by Jeffrey Morgenthaler

Mint hibiscus vodka cocktail from Dot Dot Dot in Charlotte, North Carolina

obituary martini

Desert Moon sotol cocktail

The Vision: A Baijiu Smash

Subscribe and Save

Up to 50%

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend