Basil Saketini - Caity

Sake can seem like a scary thing. If you've ever gotten the hot stuff at a sushi restaurant... let's just say not my favorite. I'm working on liking the cold ones. Just like wine, you like some and you avoid others like the plague. Luckily for those of us who aren't completely sold on sake tasting, there is the SAKETINI!

 To me, saketini's don't really taste like sake. Think of it as a Japanese sangria. This recipe is based on a drink I had Oregon's Spring Beer Festival in March. The original recipe calls for Ruby Red Grapefruit syrup but I had no idea where to get that so I looked in my cupboard and I had elderflower syrup from Ikea. Feel free to use whatever syrup strikes your fancy. You could do simple syrup or I bet grenadine would be good!

 Also, for those of you who may not have had sake, compare it to wine. If you have 4 glasses of sake, that is like having 4 glasses of wine. This stuff is so good it goes down VERY easily!


what you'll need: 

for one drink:
4 fl. oz sake
3/4 fl. oz Elderflower syrup (see paragraph above for substitutions)
3/4 fl. oz lemonade
2 basil leaves
1/4 cup ice

for a pitcher of drinks:

one bottle of sake (750 mL)
4-1/2 fl. oz Elderflower syrup
4-1/2 fl. oz lemonade
12 basil leaves
ice

Muddle the basil leaves, ice and sake. Combine the ingredients in a shaker with ice. Shake vigorously and serve with ice. Garnish with fruit of your choice. 

 One year ago: Pico de Gallo, Indian Summer Tea, Chicken Fried Steak



Comments

Post a Comment

Popular posts from this blog

The Orange Sauce (aka Crack Sauce) - Cathy

Image
So, there's a story behind the name of this amazing, addicting sauce...The recipe itself comes from a wonderful cookbook by a San Francisco Bay area restaurant of the same name, "Tacolicious", available here --and I highly recommend getting it! Among many other wonderful recipes, I was thrilled to see in there one for a sauce "modeled after what is called nothing sexier than 'The Orange Sauce' by the devoted regulars of La Victoria taqueria in San Jose, California."  Having been to that restaurant with Keegan and Jaymie before, and yes, having found the sauce--and the tacos--to be highly addicting (hence the second name, "Crack Sauce") I was so excited to try the recipe! As it says in the cookbook, it is such a surprise to find that this creamy sauce actually has no cream in it; just oil that is emulsified in the blender with the other ingredients that gives it such a wonderful texture.  Absolutely brilliant.  And so very addicting.  It...
Read more

Grilled Lemon Chicken Salad - Erin

Image
I've just been out of town, which means my boyfriend has only stayed alive thanks to Del Taco and Burger King.  When I came home he requested "something light" for dinner, so this popped into my head.  It's a delicious, fresh-tasting, crunchy, lemony salad from Barefoot Contessa.  Our mom was introduced to it by her friend Liz Owens, and our mom gives her great credit for finding such a fabulous and aesthetically pleasing salad!  Erik gives it credit for being "really, really good." what you will need
Read more

Buttery Snickerdoodle Cake - Erin

Image
  This amazing deliciousness is from the Smitten Kitchen cookbook by Deb Perelman ( here ) and I recently made it to take to a Superbowl party where it very quickly vanished.  It's basically like a giant snickerdoodle that's cooked perfectly so it's chewy and gooey and amazing!  My only alteration was that I did more of the cinnamon sugar topping because it's so delicious, so you could scale that back if you want. what you will need cookie base: 8 Tbsp unsalted butter , room temperature 1 1/2 cups flour 1 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp table salt 3/4 cup sugar 1 large egg 1/4 cup milk gooey layer: 1/4 cup corn syrup 1/4 cup half-and-half 1 Tbsp vanilla extract 12 Tbsp butter , room temperature 1 cup sugar 1/4 tsp table salt 1 large egg 1 1/4 cups flour topping: 3 Tbsp sugar 2 tsp ground cinnamon
Read more