Velvet Haiku, a delicious sake cocktail from Sake no Hana

This is, without a doubt, the most refreshing cocktail I've tasted so far this summer - an incredibly thirstquenching mix of sake, jasmine tea, cucumber and prosecco - perfect for this hot, steamy weather we've been having.

I came across it at the Introduction to Sake course I attended at Sake no Hana. I mentioned some of the pairings here.

I was hesitating whether to post it in this new cocktail series on the grounds that no-one would be able to find Velvet Falurnum (a sugarcane and lime-based liqueur that originally came from Barbados) but amazingly it turns out you can on Amazon, Beers of Europe and The Whisky Exchange, as well, I'm sure, as top off-licences such as Gerry's of Old Compton Street and Leeds. And at around £12 it's not that expensive either.

I've given the method and serving suggestion recommended by Sake no Hana's head mixologist George Matzarides but see no reason why you couldn't serve it in a martini glass.

Glass: Sake carafe + cold sake cup

Garnish: 2 thin cucumber slices cut in half

50 ml Akashi - Tai Honjozo sake or other good quality light sake

80 ml brewed, cooled jasmine tea

10 ml Velvet Falernum liqueur (see above)

10 ml cane syrup or gomme (sugar syrup)

5 ml lemon juice

Chilled prosecco as required (about 25ml)

Put all the ingredients except the prosecco in a mixing glass or jug, add a handful of ice cubes and stir. Double strain into a sake carafe. Place the cucumber in the carafe and top up with prosecco

Food match: According to George this cocktail works well with sushi but is best with sashimi made from fish like tuna and salmon.