This delectable sake cocktail comes to us courtesy of Elio Zannoni and Michael Tremblay, the head chef and head sake sommelier, respectively, over at ki modern Japanese + bar, which has locations in Calgary and Toronto. If you’re still looking for a spot for your Valentine’s day dinner, they’re offering a special $65 six-course menu with sake pairings, featuring, among other delicious things, some amazing olive oil poached cod, pickled shiitake, and an excellent makimono and nigiri plate. They’re also offering the menu on Saturday, and you can kick in an extra forty bucks to upgrade your sake pairings.
If you’re planning a cosy night at home instead, pull out all the stops and make this tasty cocktail. You’ll probably have to hit your local Asian grocer for yuzu juice, mirin, and calpico. If you can’t find Tozai ‘Living Jewel’ at your liquor store, look for any other junmai sake, so long as it doesn’t come with qualifiers such as nama, nigori, or genshu. Also, maybe read up on our guide to sake, or check out our recommendations for some other sakes here.
2 oz. Tozai ‘Living Jewel’ junmai sake
.75 oz yuzu juice
.5 oz mirin
.25 oz calpico
.5 oz egg whites
6 fennel seeds
Half spring of rosemary
5 drops of Angostura bitters
Muddle fennel and rosemary with mirin. Add all other ingredients and shake over ice. Strain into a coup glass and garnish with Angostura bitters and a rosemary sprig.