Signature Sake ' Tini ' Recipe

Inspired by Flying Monk Noodle Bar

Time10m

Serves1

Make Signature Sake ' Tini ' Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with Signature Sake ' Tini '

Selected to serve

The Bramble

Gin, Elderflower, Rosemary Infused Dragonberry Syrup, Fresh Lemon

herbal · bright acidity · sweet

Open pairing →

Ingredients

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Cocktail

3 oz Junmai or Ginjo sake (chilled)

1 oz Gin (preferably a light, floral gin)

1/4 oz Dry vermouth

1/2 oz Fresh yuzu juice (or fresh lemon if unavailable)

1/4 oz Simple syrup (1:1)

1/4 oz St. Germain (elderflower liqueur) or Cointreau (optional)

1 dash Orange bitters

1 to taste Ice

Garnish

1 piece Thin lemon twist or yuzu peel

1 piece Edible flower or micro-shiso leaf (optional)

Method

Preparation & Chill

Chill glass

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

If using bottled sake that is not cold, chill the sake in the refrigerator or briefly in an ice bucket so it is well chilled before mixing.

Mixing

Combine ingredients

In a mixing glass or cocktail shaker filled halfway with ice, add the gin, dry vermouth, yuzu (or lemon) juice, simple syrup, St. Germain or Cointreau (if using), and a dash of orange bitters.

Short shake or stir

Give the citrus and liqueur a quick, vigorous shake or stir for about 6–8 seconds to properly dilute and chill. Because sake is delicate, we recommend a short shake if you used citrus (to integrate), then proceed to the next step.

Add sake

Strain the mixed spirit/citrus blend into a clean mixing glass filled with fresh ice. Gently pour the chilled sake over the back of a bar spoon into the mixing glass to layer and preserve sake's delicate aromatics. Stir gently for 6–8 seconds to marry the sake with the spirit base without over-oxidizing.

Serve & Garnish

Strain

Discard the ice or water from the chilled coupe. Double-strain (or fine-strain) the cocktail into the chilled coupe or martini glass to remove any small ice shards or citrus pulp.

Finish

Express the lemon or yuzu twist over the surface of the cocktail to release oils, then run the peel around the rim and drop it in as garnish. If desired, float an edible flower or a micro-shiso leaf on the surface for an elegant touch.

Serve immediately and enjoy. Note: adjust sweetness by varying simple syrup by 0.25 oz increments to taste.