Wednesday, December 25, 2013

How To Make Cheap Booze Taste Better Chapter 1


SAKE




Frugality in food can usually provide delicious results, given the right preparation. However, we don't perceive alcohol in the same way. We tend to think it's best when using top notch liquor, but unless it's drank straight or in a minimal cocktail (gimlet, old fashioned, martini, etc.) it's hard for me to find the subtle differences brought by a higher quality booze. Don't be ashamed if your budget is tight and you still want to enjoy a great cocktail.



A large $8 bottle of Gekkeikan provided a great template for experimentation.



I decided on a combination of the following:

sake
white grapes, halved
ginger, sliced (skin on)
quarter lime wedge
elderflower syrup
pinch of salt

Put your glass of choice in the freezer while you prepare the cocktail.

Muddle the white grapes, ginger, lime, salt and elderflower syrup in a cocktail shaker until the grapes have extracted almost all of their juice.

Add ice and sake.

Shake for about 20 seconds.

Take glasses out of the freezer and strain the cocktail over a fine mesh sieve into your chilled glass. Serve up.


This happened to be made using ingredients that were already in my fridge. Make your own cocktail with what you have on hand. The best rules to follow is to have something sweet, something sour and something aromatic. You can also think citrus, syrup and herbs as a baseline for an endless number of combinations.



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