Prep School: JaBistro bartender David Mulock on three ways to sip sake this summer
This year’s spate of new izakayas has turned sake into the tipple du jour. Here, JaBistro’s bartender David Mulock on three easy drinks to make at home
“I love sake for its complexity and versatility. Unlike, say, whisky, which tends to have a standard, smoky, spicy profile, sakes have a huge range of flavour—one can be floral and subtle, another can be bold and earthy. I try to bring out the character of each sake when I mix drinks.”
Muddle it. Combine 1 ½ ounces sake with ½ ounce vodka. Add a sprig of fresh mint, two cucumber slices, a squirt of simple syrup and the juice of half a lime. Muddle and strain into a rocks glass over ice.
Martini it. For a bone-dry martini, pour 3 ounces of cold sake over ice, stir for 3 seconds and strain into a glass.
Melon it. Pour 2 cups sake into a jar with 2 cups cubed watermelon. Store it in the fridge, shaking daily, for about a week. Then strain and discard the fruit. Serve the infusion over ice. It’s the ideal summer drink.
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[caption id="attachment_224623" align="aligncenter" width="656"] (Image: Erin Leydon)[/caption]
“I love sake for its complexity and versatility. Unlike, say, whisky, which tends to have a standard, smoky, spicy profile, sakes have a huge range of flavour—one can be floral and subtle, another can be bold and earthy. I try to bring out the character of each sake when I mix drinks.”
Muddle it. Combine 1 ½ ounces sake with ½ ounce vodka. Add a sprig of fresh mint, two cucumber slices, a squirt of simple syrup and the juice of half a lime. Muddle and strain into a rocks glass over ice.
Martini it. For a bone-dry martini, pour 3 ounces of cold sake over ice, stir for 3 seconds and strain into a glass.
Melon it. Pour 2 cups sake into a jar with 2 cups cubed watermelon. Store it in the fridge, shaking daily, for about a week. Then strain and discard the fruit. Serve the infusion over ice. It’s the ideal summer drink.){kind=link}