The Shogun

Zola • Washington, DC

"Sake is difficult to work with in cocktails," says mixologist Ralph Rosenberg. "The flavor usually gets covered up." Here, gingery lemonade adds spice without overpowering the lychee-scented sake, which is called Buna no Tsuyu ("Dewdrops").

Plus: Ultimate Cocktail Guide

  • Servings: makes 10 drinks

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  • 25 ounces sake (about 750 ml), preferably junmai
  • 10 ounces Ginger Lemonade
  • 5 ounces Cointreau or other triple sec
  • 10 canned lychees, drained
  • 5 teaspoons chilled strong-brewed hibiscus tea

How to make this recipe

  1. In a pitcher, combine the sake, Ginger Lemonade and Cointreau. Cover and refrigerate until chilled, at least 2 hours. Put 1 lychee in each of 10 chilled martini glasses. Stir the sake-lemonade mixture and pour into the prepared martini glasses. Pour 1/2 teaspoon hibiscus tea on top of each drink.

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490141 recipes/the-shogun-cocktails-2007 2013-12-06T23:54:03+00:00 Ralph Rosenberg barbecue-cookout|cocktail-party|asian|japanese|cocktails|10|make-ahead Ralph Rosenberg,zola,sake cocktail,lychee martini,asian food,mixed drink recipes,the-shogun-cocktails-2007 490141

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