Sake Sunrise

Name: Sake Sunrise
Yield: 10 servings of four ounces each
Cuisine: Japanese
Ingredients: 1 liter of room-temperature sake (any sake); 1 cup hot sake, just below boiling; 1 tablespoon dried apricot; 1 tablespoon dried peach; ½ teaspoon ginger; ¼ stick vanilla pod (about 1 inch on the pod)

Recipe from Remedy Lounge and Restaurant

Adapted by William L. Hamilton

Published October 12, 2002

Total Time: 2 hour, plus 1 week's infusing
Rating: 3(6)
Comments: Read comments

—William L. Hamilton

Featured in: SHAKEN AND STIRRED; Sake Goes Clubbing

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Ingredients

Yield:Ten servings of four ounces each

1 liter of room-temperature sake (any sake)
1 cup hot sake, just below boiling
1 tablespoon dried apricot
1 tablespoon dried peach
½ teaspoon ginger
¼ stick vanilla pod (about 1 inch on the pod)

Ingredient Substitution Guide

Preparation

Step 1
Combine dry ingredients in a closeable basket strainer. Immerse in hot sake and steep two hours.
Step 2
Add room-temperature sake, and leave in a cool place (40 to 55 degrees).
Step 3
Infuse (strainer in liquid) for one week. Remove strainer. Serve chilled, shaken with ice. Sake will keep one week, refrigerated.

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