Japanese Sake Talk #37 Bartending

Ice cubes are often used in bartending. If there is no professional ice maker, you can go to the convenience store to buy ice packs or cups of ice, which melt more slowly and are better than those frozen by household refrigerators.

The drinking method recommended by BAR Horikawa is as follows:

☆ Japanese sake & drinking むヨーグルト: Suehiro Junmai Ginjo 60ml, yogurt 20ml, lemon juice 15ml, fructose 5ml, pour into a glass and mix, add ice cubes, pour an appropriate amount of sparkling water, do not touch the ice cubes.

☆ Taro shochu & soybean milk コーヒー: Add 1 part of Fu Nai Baoshan, 2 parts of soy milk coffee, a little fructose and mix well, add ice cubes and stir gently.

Adding fructose has the effect of thickening the wine, but the actual amount (whether for taste or sweetness) needs to be tested individually.

☆ Mai Yaki & マーマレード: 40ml of Kenpachi, 2-3 tsp of citrus sauce and mix well. Add ice cubes, stir gently, and pour in sparkling water.

☆ はちみつレモン・ハイボール: Mix 45ml Yoichi whisky, 1 teaspoon each of honey and lemon juice. After the honey is completely dissolved, add ice cubes and an appropriate amount of sparkling water, sprinkle with lemon zest if available.

☆ スプリッツァーSpritzer: グランポレール Koshu 2019 liquor + sparkling water, 1:1.

☆ オペレーターOperator: Replace the sparkling water in the Spritzer with ginger ale and add ginger flakes.

☆ ヴァンショー: Put brown sugar in a heat-resistant cup, and pour in グランポレール ノワール red wine. Add your favorite dried fruits and spice packets, unsealed, microwave for 1-2 minutes, let cool for 5-6 minutes, and heat for 1-2 minutes.

For other Japanese sake recipes collected in the past, you can read this https://journeystory.biz/sake-cocktail-recipe/