The Shogun

  • SERVINGS: makes 10 drinks

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").

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  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.