日式鸡尾酒

做法

1. Bloody Oishi Cocktail
   • 60ml ozeki dry sake
   • 180ml tomato juice
   • 1 celery stick
   • 1 slice of lemon
   • 2 ice cubes
   
   Add the ice cubes to a high ball glass, mix the Ozeki Dry Sake and the tomato juice together and pour over the ice. Garnish with the celery and slice of lemon.
   
   

2. Yuzu & Mint Sake Sorbet
   • 45ml junmai sake
   • 15ml yuzu juice
   • 1 tsp sugar
   • approx. 235ml crushed ice
   • 1 mint leaf

   
   Mix the ingredients together (except for the mint) in a food processor for 10 seconds until the mixture takes on a sorbet-like consistency. Serve in a glass tumbler and garnish with the mint.
   
   

3. Cranberry Umetini
   • 30ml plum wine
   • 10ml dry gin
   • 10ml cranberry juice

   
   Mix the ingredients in a cocktail shaker with ice, serve in a martini glass which has been rinsed in water and chilled in the freezer for 5 minutes.
   
   

4. Chu-Hai Shochu Soda Cocktail
   • 60ml barley shochu
   • 60ml fruit juice
   • 180ml soda water

   
   Grab a large glass like a high ball and fill about 1/3 with ice. Pour the shochu in first and then the fruit juice. Mix and finish by adding the soda water.