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
- 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 ginger
- 12 ounces vodka
- 6 ounces fresh lime juice
- 25 to 30 thin slices cucumber
- Edible gold flakes
- Tiny-julienne candied ginger (optional)
- 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.
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Ginger Sake Cocktail Recipe © 2009 Kathy Casey. Photo © 2009 Angie Norwood Brown. All rights reserved.
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