+
0 (0)

Drinks

Citrus-infused sake

Citrus-infused sake
Mel Melcon / Los Angeles Times

The best new idea in cocktails for spring -- fruit-infused sake -- is all about freshness. Take a spirit with a short (two-week) shelf life, infuse the freshest fruits in it, and the result is colorful, refreshing and downright delicious. ... Read more

Total time: 10 minutes, plus 4 days infusing | Serves 12
  • 1 bottle (720 ml or 24 ounces) premium (daiginjo or ginjo) sake
  • Zest of 2 limes or 2 oranges
  • 1/2 cup fresh-squeezed lime or orange juice
  • 2 teaspoons simple syrup (made by boiling 1 part sugar to 2 parts water and boiling until clear, about 2 to 3 minutes)

Step 1Pour the sake into a glass container. Grate the citrus and squeeze the juice. Combine the zest with the juice and add to the sake.

Step 2Add the simple syrup.

Step 3Shake and let the mixture sit at room temperature for 4 days. Refrigerate and drink very cold, straight or on ice.

Note: Adapted from Jer-ne Restaurant, the Ritz-Carlton, Marina del Rey. You may also use yuzu when in season for this recipe.

HAVE YOU TRIED


The Wallace's grilled cauliflower
The Wallace's grilled cauliflower

Aunt Mary's yalanchi (stuffed grape leaves)
Aunt Mary's yalanchi (stuffed grape leaves)

Poached Kurobuta tenderloin with pickled plum, shiitake mushrooms and potatoes
Poached Kurobuta tenderloin with pickled plum, shiit...

Lemon vodka oyster shooters
Lemon vodka oyster shooters

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

The old one two
The scorpion bowl
Jsix Restaurant's Metropolis
Aunt Lulu's original eggnog