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Summer Sake Cocktails #1

Updated: Aug 4

Have you ever wondered how to make great summer cocktails and avoid most of the calories as well as the hangover?

Well Heavensake has the answer to it! Sake Summer Cocktails Part 1

Every two weeks we will send 3 amazing cocktail recipes that’ll guarantee your friends admiration and thanks (mostly for the not having a hangover part).


Let’s start with our personal favorite the #Versake:

2 Lemongrass Straws

3 oz Fresh Green Tea

½ oz Lime Juice

1 oz Heavensake Junmai 12

1 Spoon of Honey

Ice

Infuse freshly made green tea with lemongrass fronds or some bashed lemongrass hearts.

Sweeten with honey to taste.

Chill, then strain and pour into tall glasses over lime ice cubes (freeze lime slices in ice trays).


You can also use just normal ice cubes and ½ oz of lime juice.

Add an ounce of sake and use a lemon grass stalk as a swivel stick.


Est voilà you just created a #Versake



The next one is called Sake Highball:

This drink is perfect for the late afternoon hours of a hot summer day, where you just want a little bit stronger alcohol taste then you'd get from a #Versake


1oz Heavensake Junmai Ginjo

1oz Japanese Whisky

Club soda

1 Lemon peel

Ice


Stir the sake into a collins glass with ice. Then add your Japanes Whiskey of choice and make sure you have en even mix of the both.


Top up the rest of the glass with club soda and garnish the drink with a nice lemon peel.



The last amazing cocktail for this week is the Coconut Cooler:


This particular drink is super easy to make and the perfect drink to serve when people need some refreshment after a hectic day.

You just need the following three ingredients to make it work.


3oz Heavensake Junmai 12

2oz Coconut Water

Ice


Stir the sake over the ice within the glass. Take the coconut water and make some fancy arm movements while pouring it on top of the sake within the glass. Mix it gently and present with a coconut slice (if available).


#sakedrinks #cocktails

Heavensake providing #abetterhigh ever since 2013.

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