Recipe: Cucumber sake ginger sangria
By Duncan Moore on July 31st, 2007
It’s pretty darn hot here in Montreal. So we thought we’d post a little something for your refreshment. Namely, a recipe for a sort of sangria made from sake, cucumber and ginger. It’s not a concoction of our own invention, but it received rave reviews every time we served it, so we figured we might as well spread the love.
When someone says sangria, you probably think red wine, right? True, the word comes from the Spanish sangre (which means blood), but the sangria method really amounts to punch. Mixing sake, cucumber and ginger yields an unusual taste that truly hits the spot on a hot day and will wow sushi lovers.
So give it a try and let us know what you think. You’re going to want to use the kind of sake that is consumed cold: it’s got a smoother, lighter taste that will blend better with the other ingredients. We also found that you can reduce the sugar and sake proportions, but that’s a matter of personal preference.
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2 Responses to “Recipe: Cucumber sake ginger sangria”
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Aug 1st, 2007 at 9:15 pm
Great real-world recipe from the Code Kitchen. All sorts of cool things brewing there, it seems. Great for the torrid weather. Just don’t drink too much at the new office.
The recipe seems so great, I might just refer to it on my blog on wine. Sake is a rice wine, after all.
Let’s discuss the sake-sangria over a piece of cake. Cake over a glass of sake-ria, I mean.
