Tuesday, March 31, 2020
Home Culture Kathy Casey's Liquid Kitchen Presents: Ginger Sake Cocktail "Sushi"

Kathy Casey’s Liquid Kitchen Presents: Ginger Sake Cocktail “Sushi”

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

For garnishing

In a small bowl, sprinkle the gelatin over the sake and let soak for 5 minutes to bloom the gelatin.

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.

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.

Simple Syrup

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

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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.

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