These sophisticated little “hip sips” can be eaten in one bite, like sushi, and are perfect for the holidays! They’re super-fun to pass at a party along with appetizers. Just don’t eat too many—they’re potent!
Ginger Sake Cocktail “Sushi”
Makes about 25 to 30
- 3 (1/4-ounce) packets Knox unflavored gelatin
- 6 oz sake
- 10 oz Simple Syrup (recipe follows)
- 1 Tbsp very finely minced peeled fresh ginger
- 12 oz vodka
- 6 oz fresh lime juice
- 25 to 30 thin slices cucumber
- Edible gold or silver flakes
- Tiny-julienne candied ginger (optional)
In a small bowl, sprinkle the gelatin over the sake and let soak for 5 minutes to bloom the gelatin.
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In a small saucepan over medium-high heat, bring the simple syrup and ginger just to a boil. Remove from the heat. Add the gelatin and sake mixture, and stir to completely dissolve the gelatin. Stir in the vodka and lime juice.
Carefully pour the mixture into a plastic wrap-lined 8-inch square glass baking dish. Cover tightly with plastic wrap, not touching the liquid surface, and refrigerate until the gelatin is completely set, preferably overnight.
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To serve, unmold the gelatin onto a parchment- or wax paper-lined baking sheet. Remove the plastic wrap and cut gelatin into desired shapes. (I like to use a 1-inch round cutter or to cut the gelatin into squares.) Serve each piece on a slice of cucumber, and top with a tiny sprinkle of gold and/or ginger, if using.
This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.
Makes 3 cups
- 2 cups water
- 2 cups sugar
Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.
Recipe and photo from Sips & Apps, © 2009 by Kathy Casey, Chronicle Books
Kathy Casey is a chef, mixologist, and is known as the Original Bar Chef. Her newest book is D’Llish Deviled Eggs, which is a great accompaniment to any cocktail. Follow Kathy on Twitter and Instagram. For more great cocktail recipes, visit www.LiquidKitchen.com.