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
- 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.
Recipe Testers Reviews
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, 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.