MG EXPERIENCE LUXURY
MG EXPERIENCE LUXURY
SHUHARI COCKTAIL
BY ERIC GROSSMAN
W ith its low alcohol base for a cocktail compared with stronger, alcohol-forward spirits. The natural rice flavors pair nicely with any number of components— though, as with wine, you may want to spare the finest, most expensive labels from cocktail duty. Whereas sake itself is rooted in centuries of history, sake-based cocktails are moving the drink for- ward, introducing new generations to Japan’s most famous libation. content, sake provides a lighter, more neutral Sake-based cocktails also fit in nicely with the current trend of low-alcohol drinks, which allow the imbiber to make a night of it without the effects of full-strength cocktails. Mansion Global Experience Luxury consulted with experts from some of the world’s top bars and cocktail lounges to learn how they place a spotlight on sake. Make one of these for someone who’s only had sake on its own, and they’re bound to look at the drink in a whole new light.
Sake Sippers
AKI
The Boca Raton, a luxury resort and private club in the South Florida city of the same name, is home to numerous dining concepts, including Japanese Bocce Club , which offers multiple sake cocktails. “This is our interpretation of the Vesper Martini,” says Jonathan Feiler , beverage director at the Boca Raton. “Vesper is named after Vesper Lynd from [2006 James Bond film] Casino Royale . Aki is an agent of the fictional Japanese Secret Intelligence Service from [the 1967 Bond film] You Only Live Twice that was filmed in Japan. We took the traditional recipe and adjusted the ingredients to best represent our cuisine and vibe.”
ingredients Makes one serving
At the Park Hyatt Kyoto’s Bar Kohaku , international guests and smartly dressed locals can opt for this creative, sake-based sipper. “The choice of ingredients, such as using low-alcohol sake and incor- porating matcha, aims to create a well-balanced and widely appealing cocktail,” says chief bartender/bar manager Nakamura Akiko . “The touch of bitterness, aroma, and flavor of matcha is harmonized with the fruity notes of Shurai Junmai Daig- injo. The use of egg white enhances the texture.”
ingredients Makes one serving
1½ ounces Matsumoto Shuhari Sake Junmai Daiginjo ⅔ ounce grapefruit juice ⅓ ounce Ki No Tea Kyoto dry gin ½ teaspoon matcha powder 1½ ounces egg white 1 teaspoon simple syrup directions Mix all ingredients with ice in a three-piece shaker (like a Birdy CS500). Shake well. Strain and pour into an Italesse Presidente Coupe Wormwood glass (220ml).
3 ounces Heavensake junmai ginjo sake 2 ounces Nikka Coffey gin ½ ounce Oka Kura Bermutto vermouth 1 lemon peel
directions Add ingredients into a cocktail shaker filled with ice. Shake vigorously for 20 to 30 seconds, until ice cold. Strain into a coupe glass. Garnish with lemon peel expressed over the glass and around the rim and placed into the glass. The restaurant offers a caviar garnish as a supplement.
These delightfully balanced, mixologist-crafted cocktails place a spotlight on Japan’s famous rice wine
Sake It to Me, a cocktail on the menu at Yamagen, a modern Japanese restaurant at QT Gold Coast hotel, in Queensland, Australia.
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