Sapporo Recipe

Chill glass

Place a highball or pilsner glass in the freezer for 5–10 minutes, or fill with ice and water to chill while you prepare the drink.

Measure 3 oz of chilled sake into a mixing glass or cocktail shaker. Add 0.5 oz fresh lemon juice and 0.25 oz simple syrup. This small amount of citrus and sugar balances the sake's rice umami and the beer's bitterness.

Add the three cucumber slices into the mixing glass. Using a muddler or the back of a spoon, gently press the cucumber 3–4 times to release aroma and a subtle vegetal flavor—do not pulverize into juice.

Add ice to the mixing glass (enough to fill it about halfway), then gently stir the sake-citrus-cucumber mixture for 10–15 seconds to chill and slightly dilute.

Empty the chilled glass of any ice water (if used) and add fresh ice to about 3/4 full (or fill a highball/pilsner glass with ice).

Strain the chilled sake mixture over the fresh ice into the prepared glass, leaving the muddled cucumber pieces in the strainer so only aromatic liquid goes in. If you prefer cucumber pieces in the drink, include them.

Slowly pour 3 oz of cold lager (Sapporo or similar crisp beer) down the inside of the glass to top the cocktail. Pour gently to preserve carbonation and create a light head. If you want a slightly lighter drink, add up to 1 oz cold sparkling water before or after the beer.

Give the drink one gentle stir (1–2 slow rotations) to marry the beer and sake without flattening carbonation.

Garnish with a lemon wheel on the rim and a sprig of mint gently slapped between your palms to release aroma, tucked into the glass. Optionally slip the 3rd cucumber slice onto the rim or float it in the drink.

Serve immediately while cold and effervescent. Recommend serving with light, savory snacks such as edamame, tempura, or lightly salted nuts.