Friday.
We are all ready for the weekend to begin. Perhaps needing a little relaxation, something to spoil ourselves after a difficult work week, or a reason to spend time with friends. I seem to be posting a fair amount of cocktail recipes lately, so I thought I would make it a weekly occurrence.
Without further ado, please welcome to the first ever Tokyo Terrace Cocktail Hour!
Each Friday (which might be Thursday for some with the time difference), I will post a new cocktail. There are limitless ways to combine fresh, delicious flavors into a tasty, special beverage for a Friday evening (or afternoon…or whenever…)
Today’s cocktail is a Raspberry-Ginger Sake Fizz. Using ginger infused simple syrup, this drink has a delectably fresh taste and a beautiful color. Garnish with a lime wedge, top with some tonic water, sit back and taste the sweet deliciousness of the weekend. If you cannot find sake, or maybe you don’t like sake (for shame!) you can substitute vodka, just alter the amounts or you will end up, well, perhaps getting more than you bargained for out of this drink…
Kompai (cheers)!
Raspberry-Ginger Sake Fizz
6 oz. sake
2 oz. tonic water
1 1/2 T ginger simple syrup (recipe below)
frozen rasperries
Lime wedges
In a martini shaker or glass other than the serving glass, combine the sake, simple syrup, frozen raspberries and a squeeze of lime juice. Stir gently, allowing the raspberries to thaw and infuse the cocktail with pink color. Using a fine strainer, strain the sake mixture into an ice filled serving glass and top with the tonic water. Garnish with a lime wedge and fresh or frozen raspberries.
Ginger Simple Syrup
1/4 cup water
1/4 cup sugar
3 inch piece of ginger, sliced
In a small saucepan, add the water and sugar over medium heat. Stir until the sugar dissolves and the syrup begins to bubble. Add the ginger. Simmer for 5 minutes, allowing the ginger to infuse the syrup. You will smell the ginger quite strongly when the syrup is ready. Remove the syrup from the heat, pour into a small bowl and allow to cool slightly before adding it to the cocktail. If you have extra syrup, it will keep well in the refrigerator for up to 1 week in an airtight container.
