SoHo Sake-tini recipe
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This recipe was developed in 2006 by Sc'Eric Horner for the Fuji & Jade Garden restaurant in State College, PA. You will find many different recipes for sake-tinis, most of which involve a majority of ingredients other than sake*. This seemed counter-intuitive to me, as you wouldn't generally call gin + vermouth cocktail a "vermouth-tini". So, the focus is the sake and how the other ingredients work with it to create an amazing cocktail.
*Incidentally, be careful ordering sake when you visit a sushi bar. Sake (without an accent) is the generally accepted spelling for the Japanese word for salmon. Saké (with an accent over the "e") is the accepted spelling for the traditional, Asian rice-wine beverage. They are pronounced almost identically, but the accent/inflection is different. I have eliminated the accent here to simplify internet browser compatibility.
Use a lychee fruit to gently rub around the rim of a chilled cocktail glass. Rim half of the glass in sugar--optional, as some folks prefer a slightly bitter drink. Nestle a marchino cherry inside the pitted lychee fruit (canned works best). Set the fruit in the bottom of the glass. Combine the remaining ingredients with ice in your cocktail shaker. Shake, pour and serve.
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