Ginger Sake Cocktail “Sushi”

Kathy Casey | | Sips & Apps | Chronicle, 2009 | Makes 25 to 30

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

convert 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)

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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, forup to 2 weeks or, refrigerated, for up to 3 months.

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

2. 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.

3. Carefully pour the mixture into a plastic wrap-line 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,

4. 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,

Recipe © 2009 Kathy Casey. Photo © 2009 Angie Norwood Brown. All rights reserved.