Restaurants›Ukiah Japanese Smokehouse›Sake In The Snow- Winter Sake Sangria Recipe

Sake In The Snow- Winter Sake Sangria Recipe

Inspired by Ukiah Japanese Smokehouse
Time2h 30m
Serves4

Tozai Snow maiden, Yuho Sake, Rhythm of the Centuries Junmai, Laird's Applejack Bransy, St. George Spiced Pear Liqueur, blue curacao + lemon

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Ingredients

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Sake & Spirits

Citrus & Sweeteners

Fruit & Garnish

Chill & Serve

Method

Prep the fruit

1

Slice fruit

Wash the pear and apple. Core the apple and remove the pear core if desired. Thinly slice the pear and apple into half-moon slices about 1/8" (3 mm) thick so they infuse quickly. Halve the grapes and reserve lemon wheels for garnish.

2

Place the sliced pear, apple, and halved grapes into a medium nonreactive pitcher (1.5–2 quart). Add two lemon wheels to the pitcher to begin building aroma.

Build the sangria

3

Combine sakes and spirits

Pour 1 cup Tozai Snow Maiden, 1/2 cup Yuho, and 1/2 cup Rhythm of the Centuries Junmai into the pitcher with fruit. Add 1 tablespoon Laird's Applejack Brandy and 1 tablespoon St. George Spiced Pear Liqueur. Stir gently to combine so the fruit is submerged in the liquor.

4

Add color and balance

Add 1/2 tablespoon blue curaçao for a faint winter-blue hue and orange-lemon aromatics. Add 2 tablespoons fresh lemon juice and 2 teaspoons simple syrup. Stir again to dissolve the syrup and distribute juices.

5

Taste and adjust: if you prefer it sweeter, add up to 1 additional teaspoon simple syrup; if brighter, add a little more lemon (up to 1 tablespoon). Remember flavors will mellow as it chills.

Chill & marry

6

Refrigerate

Cover the pitcher and refrigerate for at least 2 hours and up to 8 hours. This resting time allows the fruit to infuse the sakes and spirits and the blue curaçao to tint the mixture slightly.

7

If you need it faster, refrigerate 30–45 minutes and gently muddle a few slices of fruit in the pitcher to release more juice before chilling.

Serve

8

Assemble

When ready to serve, gently stir the pitcher. Fill 4 large wine glasses or tumblers with 1/2 cup ice (about 1/2 cup per glass). Divide the fruit among the glasses, then pour approximately 3/4 cup of the sangria mixture into each glass (adjust to glass size and taste).

9

Optional top and garnish

If you prefer a lighter, fizzy finish, top each glass with about 2 tablespoons to 1/4 cup sparkling water or club soda. Garnish each glass with a reserved lemon wheel and a sprig of fresh mint. For a stronger pear note, float an extra thin pear slice on top.

10

Serve immediately. Leftover sangria (without ice) can be refrigerated up to 48 hours; add fresh sparkling water and ice when serving again.