In the spirit of International Sake Day (October 1st), four of the city's best Japanese restaurants share their sake cocktail recipes

In the spirit of International Sake Day (October 1st), four of the city's best Japanese restaurants share their sake cocktail recipes

Lost Geisha by Stephen Whiteside, Gyoza Bar, 622 West Pender Street

Ingredients

  • 30ml Aburi Ginjo Sake
  • 30ml Malibu
  • 15ml fresh lime juice
  • 15ml raspberry puree
  • 50ml cranberry juice

Method

  • Add all ingredients to cocktail shaker with ice. Shake well.
  • Single strain into a tall glass with ice.
  • Garnish with a raspberry and lime wheel.
Sake Spritz, Miku Restaurant, 200 Granville Street

Sake Spritz, Miku Restaurant, 200 Granville Street

Ingredients

  • 30ml Aburi Ginjo Sake
  • 30ml Aperol
  • 10ml Litchi Liqueur
  • 20ml Sparkling wine
  • 20ml Sparkling water

Method

  • Build all ingredients in a rocks glass over ice. Stir for 30 seconds.
  • Garnish with a peeled litchi on a cocktail stick.
Junmai Juliep, Mark Gunther, Minami Restaurant, 1118 Mainland Street

Junmai Juliep, Mark Gunther, Minami Restaurant, 1118 Mainland Street

Ingredients

  • 1oz Aburi Ginjo Sake
  • 1/2 oz Makers Mark
  • 1/2 oz Tanqueray 
  • 1 oz Jasmine Syrup
  • 1 dash fresh lime juice

Method

  • Combine all ingredients into a cocktail shaker. Shake vigorously.
  • Single strain into a coupe glass with a half-rim of sugar/shiso mix.
  • Garnish with a thinly sliced lime wheel.
Yogi Pear, Max Borrowman, Torafuku, 958 Main Street

Yogi Pear, Max Borrowman, Torafuku, 958 Main Street

Ingredients

  • 1.5 oz House Sake
  • 1.5 oz Junmai Gingo Sake
  • 1 dash smoked pear bitters
  • ¼ oz green tea syrup
  • ¼ lime
  • 1 oz pear nectar
  • 2 sprigs thyme
  • Absinthe rinsed glass

Method

  • Pour all liquid ingredients into a cocktail shaker.
  • Shake and strain into a coupe glass.
  • Garnish with thyme and a lemon twist.