Ginger Sake Cocktail “Sushi”

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

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

5/5 - 1 reviews

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Ingredients

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.