Origami Sake Recipe

Prepare Ingredients

Chill a coupe or martini glass in the freezer for 5–10 minutes. If using egg white, separate and reserve half an egg white. Measure out all spirits, juices, syrups and bitters.

Dry Shake (if using egg white)

Add gin (or base spirit), chilled sake, yuzu juice, simple syrup, dry vermouth, floral/ume liqueur, orange bitters and egg white to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and build a silky foam.

Wet Shake

Add ice to the shaker (about 4–6 large cubes or ~1 cup) and shake hard for 12–15 seconds until the shaker is very cold (frosted). This chills and dilutes the drink to balance flavors.

Double Strain

Double-strain the cocktail into the chilled coupe/martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice chips and ensure a smooth texture and clean foam.

Finish & Garnish

Express the oils from the yuzu or lemon peel over the surface of the drink by holding the peel skin-side down and giving it a quick twist, then rub the peel around the glass rim and place it on the cocktail. Add one micro shiso or mint sprig if using. For a dramatic touch, lay an edible paper crane or a small dried sakura on the foam (ensure edible and food-safe). Serve immediately.

Sake selection: Junmai or Honjozo offer a clean, slightly savory base that pairs well with citrus and floral liqueurs. For a more sake-forward drink, reduce gin to 0.75 oz and increase sake to 2.25 oz.

Non-egg white version: Skip the dry shake and egg white; simply shake all liquid ingredients with ice and double-strain. The cocktail will be brighter but with less silky texture.

Sweetness: Adjust simple syrup by ±0.25 oz to taste. Yuzu can be more aromatic and tart than lemon—reduce juice if very tart.