Sake Cocktails

YUZU MAI TAI

INGREDIENTS
Île Four Yuzu-Almond Espuma (see recipe below)
3 cl dark Rhum
3 cl white Rhum (aged)
3 cl Jamaican Rhum
1 cl Lemon juice
1,5 cl Dry Orange Curaçao

METHOD
Combine all ingredients in a Shaker and shake well. Pour onto ice cubes in a tumbler and top with the homemade Almond-Île Four Yuzu Espuma

YUZU ESPUMA
30cl Île Four Yuzu Sake
20cl Almond syrup
2-3 Egg whites

Add all ingredients into a siphon, add a gas capsule and shake; refrigerate for 2-3h until ready to use

Cocktail created at the Le Croco Bleu, Berlin, Fotos: Bernd Blumrich

NASHI BOWLE

INGREDIENTS
2 cl Île Four Premium Sake
1 cl Île Four Yuzu
1 cl Gin
top-off with with Champagne
Nashi pear (Japanese pear)

METHOD
First, shake Sake, Yuzu Sake and Gin and then let it steep for 10 minutes with several pieces of Japanese Nashi pear (to absorb the sweetness of the pear). Finally, top-off with about 6cl of Champagne

Cocktail created at the Le Croco Bleu, Berlin, Fotos: Bernd Blumrich

ARAIGNEÉ

INGREDIENTS
3 cl Île Four Limited Edition
1 cl ginger liquor
2 cl Île Four Yuzu
2 dashes of orange bitters

METHOD
Stir cold in a mixing glass and
strain into a highball glass;
garnish with a slice of ginger.

Cocktail created at the Le Croco Bleu, Berlin, Fotos: Bernd Blumrich

MELOCOTONERO

INGREDIENTS
4 cl Île Four MOMO
1,5 cl Peach (Fresh Fruits) infused Rum (see recipe below)
1cl lime juice
3 cl freshly squeezed orange juice

METHOD
Shake all ingredients with ice and strain into a ballon glass.

PEACH INFUSED RUM
Steep fresh peaches for 4-6 weeks in Rum (preferably an aged version). After that strain the Rum and save in a bottle for another 2-3 weeks (adding some fresh peaches once more and removing them).

Cocktail created at the Le Croco Bleu, Berlin, Fotos: Bernd Blumrich

YABAI KAI

INGREDIENTS
3 cl Île Four UME (Plum Sake)
1 cl sweet Sherry
4 cl Rum
Plum Bitters
Orange zest for garnish

METHOD
Shake all ingredients with lots of ice and strain into a tumbler; garnish with some orange.

Cocktail created at the Le Croco Bleu, Berlin, Fotos: Bernd Blumrich

PRINCE TSUGU

NGREDIENTS
3 cl Île Four Limited Edition or Île Four Premium Select
2 cl Apple Brandy
2 dash Angostura
top off with Île Four Sparkling Sake

METHOD
Stir Sake and Apple Brandy over ice cubes until very cold. Strain into frosted silver cup (if available…) and top off with Sparkling Sake and add two dashes of Angostura on top. Garnish to taste with some orange zest.

Cocktail created at the Le Croco Bleu, Berlin, Fotos: Bernd Blumrich

FROG

INGREDIENTS
5 cl Île Four Premium Select
1.5 cl Vodka
1 cl Lemon juice
2 strips of cucumber
2 thin slices of ginger
1cl fresh lemon juice
Ginger Beer (or Root beer) to top off
Dehydrated ginger for garnish

METHOD
Muddle cucumber and ginger in a high glass; add crushed ice, ÎLE FOUR Premium Select Sake, Vodka und fresh lemon juice and top off with Ginger- or Root Beer. Garnish with some dehydrated ginger.

Cocktail created at the Le Croco Bleu, Berlin, Fotos: Bernd Blumrich

KONAMI

INGREDIENTS
4 cl Île Four Yuzu
2 cl Gin
1 cl Pineapple juice
1/2 cl simple syrup
Cilantro leaves

METHOD
Shake all ingredients and strain into a large tumbler onto large ice cubes. Garnish with some red berries.

Cocktail created by Marion Krause, Spirits Bar, Cologne; ‘Best Drink’ at the first Île Four Sake Challenge. Foto: Île Four.