ポニョ Ponyo Recipe

Reduce juice to syrup

Combine 4 oz fresh pink grapefruit juice and 0.5 oz granulated sugar in a small saucepan over medium-low heat. Stir until the sugar dissolves, then simmer gently until the volume reduces by about half and the mixture thickens to a pourable syrup (about 10–12 minutes). Watch closely to avoid burning. Remove from heat and cool to room temperature. Transfer to a small container and refrigerate if not using immediately.

Chill a coupe or rocks glass by filling with ice water while you prepare the drink.

Fill a cocktail shaker with ice (about 3/4 full). Add 3 oz fruity sakè, 0.5 oz amaro Santoni, and 0.75 oz fresh pink grapefruit juice to the shaker.

Add 0.5 oz of the prepared pink grapefruit reduction (if you prefer slightly sweeter, use up to 0.75 oz). The reduction adds body and concentrated grapefruit flavor; adjust to taste.

Shake vigorously for 10–12 seconds until the shaker is very cold and slightly frosted.

Discard the ice water from the chilled glass. Strain the cocktail through a fine mesh strainer (double-strain if using freshly squeezed juice with pulp) into the chilled coupe or a rocks glass over one large ice cube, depending on preference.

Garnish with a pink grapefruit twist expressed over the drink (pinch the peel to release oils) and lay it on the rim or float it. Optionally add an edible flower or a sprig of micro-mint for aroma.

Serve immediately.