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Recipe Detail Page
Winter Blossom
Holiday 2023
Add a twist to your signature cocktail list with this sake-based drink infused with the flavours of yuzu, honey, black pepper and ginger. Yuzu, a traditional Japanese citrus fruit, can be described as lemony and grapefruity with a touch of mandarin. It can be found in juice form in most Asian markets. If you can’t find it, substitute a blend of freshly squeezed tangerine and grapefruit juices.
Makes 4 to 5 drinks
1/2 cup (125 mL) yuzu juice
1/4 cup (60 mL) orange blossom honey
2 tsp (10 mL) whole black peppercorns
1 bottle (300 mL) Hakutsuru Sayuri Nigori Sake (LCBO 32193, 300 mL)
2 cups (500 mL) Fever-Tree Ginger Beer
2 pieces ginger root for garnish
Mini orchid flowers for garnish (optional)
1. In a small container with a lid, stir yuzu juice with honey until dissolved. Add peppercorns. Cover and let sit for 4 hours to overnight. Remove and discard peppercorns.
2. Place yuzu mixture in punch bowl or pitcher. Stir in sake and ginger beer.
3. Garnish with ginger root slices, orchid flowers, if using, and ice (see TIP).
Makes 4 to 5 drinks
TIP Flowers encased in ice are best made in a round mould. Place one or two flowers in each mould, preferably from a clear ice–making kit (available from cocktailemporium.com), fill with water as directed and freeze.
