Ginger Sake Cocktail “Sushi”

Ginger Sake Cocktail  Recipe

These sophisticated little “hip sips” can be eaten in one bite, like sushi. They’re super-fun to pass at a party along with appetizers. Just don’t eat too many—they’re quite potent.–Kathy Casey

LC Who Woulda Thunk It? Note

Who woulda thunk it? Cubes of sake-ginger-flavored gelatin on thin slices of cool cucumber with candied ginger lending a bracing heat.

Ginger Sake Cocktail Recipe

  • Quick Glance
  • 35 M
  • 50 M
  • Makes 25 to 30

Ingredients

  • For the simple syrup
  • 2 cups water
  • 2 cups sugar
  • For the cocktail
  • Three (1/4-ounce) packets Knox unflavored gelatin
  • 6 ounces sake
  • 10 ounces simple syrup
  • 1 tablespoon very finely minced peeled fresh ginger
  • 12 ounces vodka
  • 6 ounces fresh lime juice
  • Garnishing
  • 25 to 30 thin slices cucumber
  • Edible gold flakes
  • Tiny-julienne candied ginger (optional)

Directions

  • Make the simple syrup
  • 1. 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.
  • 2. 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.
  • Make the cocktail
  • 3. In a small bowl, sprinkle the gelatin over the sake and let soak for 5 minutes to bloom the gelatin.
  • 4. 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.
  • 5. 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.
  • 6. To serve, unmold the gelatin onto a parchment, or wax paper, lined baking sheet. Remove the plastic wrap and cut the gelatin into squares. Serve each piece on a slice of cucumber, and top with a in tiny sprinkle of gold and/or ginger, if using.
Thirsty for more? Sip on these:

Testers Choice

Testers Choice
Testers Choice
Betty Teller

Jul 01, 2009

I definitely recommend this recipe for any large gathering. They’re delicious, pack a bit of a punch, and start folks talking. I brought them to a gathering where we were all mixing up interesting cocktails (an annual gathering of my cookbook/ book club), and they were the hit of the party. Several people asked for the recipe, and everyone asked how they were made. They all assumed individual molds—but using a cookie cutter to cut out the shapes was much easier, and they came out perfectly. These were the prettiest “canapes” I’ve ever made. And the blend of lime juice, fresh ginger and sake worked wonderfully—the garnish of crystallized ginger put it over the top. They also have enough gelatin in them so that they don’t melt when sitting out. I was glad that cutting them out left me with a bunch of scraps—I’m looking forward to leftovers at cocktail hour today.

Comments
Comments
  1. Traca says:

    I agree with Betty. These are a riff on the jello shooters from my college days…providing a great conversation starter. The delicious, sophisticated flavor combination kept me looking for more!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail