I’ve recently been drinking more sake and there’s a really stupid reason why. I found an awesome salad dressing recipe that calls for sake, so I bought some. I never got around to making that salad dressing so I just end up drinking the sake. Then I buy more to make the salad dressing, but that bottle disappears too! It’s a vicious cycle.
In this process, I’ve discovered that sake has a really cool flavor that blends nicely in cocktails and I’ve been trying to find more creative ways of using it. This latest creation was so good that I wanted to share it. It’s a mojito where the classic flavors of lime and mint are the same, but it uses sake instead of rum. I’m also using brown sugar syrup (hence the darker color) which adds a hint of molasses that works really well in these Sakejitos.
Makes 2-3 servings
- 1/2 cup+ sake
- 1/4 cup lime juice
- 1/4 cup club soda
- 3 tablespoons brown sugar syrup (below)
- Crushed ice, for serving
- 10-20 torn mint leaves
I love using brown sugar here instead of the traditional superfine sugar because 1) I never have white sugar in my house and 2) the brown sugar has a bit of molasses, like real sugar cane (which is traditional for mojitos). To make this syrup, simply melt about 3 tablespoons of brown sugar in 3 tablespoons of water in a saucepan for 30-60 seconds. Done.
Prepare the actual mojito mixture by combining 2+ parts sake, 1 part lime juice, 1 part club soda, and less than 1 part brown sugar syrup. Stir until combined. This base can be refrigerated for several days.
When ready to prepare the sakejitos, tear about 5 large mint leaves and add them to the base of a highball glass, fill the glass with ice, and then pour the desired amount of the sakejito mixture over top. Garnish with a sprig of mint and a lime wedge.