F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

The Shogun

  • SERVINGS: makes 10 drinks
  • MAKE-AHEAD

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

  1. 25 ounces sake (about 750 ml), preferably junmai
  2. 10 ounces Ginger Lemonade
  3. 5 ounces Cointreau or other triple sec
  4. 10 canned lychees, drained
  5. 5 teaspoons chilled strong-brewed hibiscus tea
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.