In this week's episode of Sake Unplugged, Cindy and Giulia are welcoming back Kim Roxas from Setting Sun Sake in San Diego to chat about a very delicious topic: Sake Cocktails!
At Setting Sun Sake they like to colour outside the lines, and play with sake to create delicious recipes. Kim in fact, isn't only a sake sommelier, she is a pastry chef so she definitely knows how to create recipes, and her creativity allows her to experiment with the most unusual ingredients.
Kim prepared useful tips on how to make cocktails with sake and she is even sharing with us the recipe of her famous curry-juku sake cocktail. You can find the recipe at the bottom, and if you make it don't forget to share your thoughts with us ;)
This is a weekly podcast so make sure to subscribe and tune in every Thursday and follow Sake Unplugged on Instagram and Facebook for updates and shenanigans.
The next episode will be aired on the 10th of November and will be a little different again, as we'll take you inside Marie Chiba's new restaurant: Eureka!
Until then, have a nice sake!
Curry-Juku Sake Cocktail
3oz sake (we use our Ronin Clear junmai nama ginjo, 14%ABV) A genshu would work great too!
1 oz. curryjuku syrup
1/2 oz. squeeze of fresh lemon juice
1.5-2oz tonic (we use Fever Tree tonic)
Shake sake, lemon juice, and syrup and pour over ice. Top off with tonic. Lemon for garnish. You can also save the ginger from the syrup as a garnish for an extra bite of ginger!
1 cup granulated sugar
1 cup water
Fresh ginger, sliced (I use one about the size of a fun-sized candy bar)
Equal parts: 1 teaspoon of each
-chai masala (check out @americanmasalashop’s masala blends)
-curry blend (ingredients to the store bought one: curry powder, cumin, fenugreek, sea salt, cayenne, ginger, cinnamon, cloves, cardamom, nutmeg)
To make infused syrup:
Heat sugar and water. Bring to a boil. Remove from heat.
Add fresh ginger and let steep.
To toast spices: heat a pan and add all of your spices. Toasting spices brings out the essence and flavor of your spices. Add to your ginger syrup. Let steep for a few hours, preferably for a day, refrigerated.
Strain your syrup. Depending on how much you want to keep the spices in there. I strain it 2-3 times. Keep syrup refrigerated for up to 2 weeks - 1 month in the freezer.