Recipe by Simon Diffords from Difford’s Guide

Tonight, I’m cooking, using Sake. So thought “why not try a cocktail with it as well. One that will compliment the flavour’s that are happening tonight.”

So I went in a bit of a search to see what I had previously saved. I was pretty sure I had seen, so saved, something recently.

Sai Karyala had posted it in July, for American Day.

It’s a simple drink, yet complex in taste.

Simon Difford’s recipe recommends Bacardi Carta Blanca. I had a bit of that left, a bit of William George, and then made up the rest with some Denver Silver. Then for the Sake, he recommends Soto Junmai Daignjo. I have that, so we are in luck. I knew it was Sōtō, but didn’t realize I actually had the right one till I started writing. Then I also had the Bols, and the Italicus.
I quite like drinks with Italicus in them. And it makes a great Spritz, if you are wondering what else to do with it.

The food that is using Sake, if you are interested, is eggplant, and Carrots. 2 different vegetables using the same marinade.

And yes, I’m using @sotosake for that as well.

Ingredients
45ml Bacardi White Rum- I used a mix
45ml Sōtō
10ml Italicus
10ml Bols Dry Orange Liqueur

Directions
Stir everything with ice, and strain into your flashiest Coupe

Garnish
A fine slice of apple, floated.

@sotosake
@denverdistillery
@williamgeo