Shake Up A Sake Cocktail, For Goodness Sake

The Suffering Bastard is a strong drink with bourbon, gin, lime and ginger beer, instantly regrettable. This lighter twist mixes gin, brandy and sake with ginger beer and yuzu juice for a still potent but more cultured approach. Make it!

Sake is a stellar stand-in for rum in this light and refreshing Mojito recipe. Beware because this smooth drink will go down much easier than alcohol-forward rum, so pace yourself. Make it!

Cherry syrup and sparkling wine give this drink Dirty Shirley-like tendencies. The sake recommended here is Nigori, which is cloudy but also sweeter with notes of melon and cucumber. Make it!

The inspiration here is a classic French Gimlet, made with sake instead of gin. The sake’s mildness really lets the elderflower shine. Make it!

If you like your cocktails on the sweet and juicy side, try this grapefruit sake cocktail with lots of honey and a hint of thyme for a herbaceous finish. Make it!

This drink is tiki-licious with crisp sake and rum, but also a sweet mango juice and spicy chili water, which lend a Mexican mangonada vibe. Make it!

Butterfly pea flower tea, which turns from blue to purple when mixed with citrus, gives this drink a gorgeous color while peach syrup and yuzu juice add a light and fruity flavor. Make it!

Sparkling sake is crisper than champagne but still celebration-worthy. This drink uses it in a variation on a French 75, with a splash of citrusy yuzu juice for an exotic flair. Make it!

Tequila blanco, a white tequila and sake are an unexpected combination, but work well together with tangy hibiscus syrup. Make it!

This recipe uses tartaric acid along with other special ingredients like chamomile liqueur and blackberry sage tea syrup. They are mixed with pear brandy, brandy and Nigori sake for a balanced, creamy, botanical libation. Make it!

Ginger, citrus and lemongrass give this cocktail an Asian flavor feel. It would be a lovely brisk accompaniment to an Asian-themed appetizer menu. Make it!

This drink, made with cherry blossom liqueur, is an ode to Hanami season, when the cherry blossom trees bloom in Japan. It is to be enjoyed not only in the spring but year ‘round. Make it!