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Monday, March 25

Ginger sake cocktail "sushi"

Simple syrup
Sugar
2 cups
Water
2 cups
Mixology
Gelatin, unflavored
3 packets
Sake
6 ounces
Simple syrup
10 ounces
Ginger, peeled, finely minced
1 tablespoon
Vodka
12 ounces
Lime juice, freshly squeezed
6 ounces
Garnish
Cucumber slices, or
ginger, pickled slices
25 to 30
Edible gold flakes
Optional
Ginger, candied, tiny julienne cut
Optional
  1. In a small saucepan over medium-high heat, combine the water and sugar; heat until boils, and then 1 minute longer; set aside. 
  2. In a small bowl, sprinkle the gelatin over the sake, and let soak for 5 minutes. 
  3. In a small saucepan over medium-high heat, combine 10 ounces of simple syrup with ginger, and bring just to boil; remove from heat. 
  4. Add gelatin mixture, and stir to completely dissolve. 
  5. Stir in the vodka and lime juice. Carefully pour the mixture into a plastic wrap-lined 8-inch square glass baking dish. 
  6. Cover tightly with plastic wrap, ensuring it does not touch the surface of the mixture; refrigerate until gelatin is completely set, preferably overnight.
  7. Unmold the gelatin on a wax-paper lined baking sheet.
  8. Remove the plastic wrap, and cut the gelatin into the desired shapes, such as a 1-inch round.
  9. Serve each piece on a slice of cucumber or pickled ginger with a sprinkle of gold and candied ginger, as desired.
Recipe mildly adapted from Sips and Apps by Kathy Casey.

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