| 2 1/2 fl oz | Akashi-Tai Daiginjo Genshu sake |
| 3/4 fl oz | Cointreau triple sec liqueur |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
| 1⁄4 barspoon | Xanthan gum (E415) (optional) |
Read about cocktail measures and measuring.
Garnish:
Lime wedge on rim
How to make:
DRY BLEND (without ice) first 4 ingredients on slow setting and gradually add Xanthan gum while continuing to blend. Add half a 2/3 of a 7oz scoop of crushed ice and blend again. Pour into chilled glass.
Strength & taste guide:
Review:
Is a "Margarita" without an agave spirit actually a Margarita is worthy of debate, but putting that question aside, this cocktail demonstrates the versatility of sake in cocktails.
History:
Adapted from a signature cocktail served at the China Rose Chinese restaurant in Rhinecliff, USA, until it closed circa 2016. Fellow Discerning Drinker Niki La was a patron of the restaurant and fan of this cocktail and shared the recipe with us in 2023, describing it as "the best sake drink I've ever had."
Alcohol content:
- 1.4 standard drinks
- 17.57% alc./vol. (35.14° proof)
- 19.8 grams of pure alcohol
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