Sapporo Recipe

Cocktail

1. 1

   Chill glass

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

2. 2

   Combine base spirits and modifiers

   In a mixing glass or shaker filled with ice, add 1.5 oz gin, 0.5 oz dry vermouth, 0.5 oz fresh lemon juice, 0.25 oz fresh yuzu juice (or additional lemon), 0.25 oz simple syrup, 0.5 oz ginger liqueur, and 1 dash of bitters.

3. 3

   Stir and dilute

   Stir the mixture briskly for 20–30 seconds (about 20–30 revolutions) until well chilled and slightly diluted. If you prefer a slightly lighter texture, stir up to 40 seconds.

4. 4

   Add sake and finish

   Strain the stirred mix into a chilled coupe or martini glass (discard the ice water if used). Gently float 1 oz of cold dry sake on top by pouring it slowly over the back of a spoon so it forms a separate layer or slight top note in the glass.

5. 5

   Garnish and serve

   Express the oils of a yuzu or lemon twist over the drink, rub the peel on the rim if desired, and drop the twist into the cocktail. Serve immediately.

6. 6

   Notes

   Adjust ginger liqueur and simple syrup to taste for sweetness and spice. If using ginger syrup + vodka substitution, use 0.5 oz ginger syrup + 0.25 oz neutral spirit to approximate body. Sake should be well chilled to preserve its delicate aromas.