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.
If you found this post helpful and would like to support the website which is free to use it would be great if you'd make a donation towards its running costs or sign up to my regular Substack newsletter Eat This, Drink That for extra benefits.