Sake Sangria
Recipe: Yasu and Toshi Kizaki, Izakaya Den, Denver, CO
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.