Hump Day Happy Hour: Ginger & Cucumber Sake Cooler

DSC 0022 500x332 Hump Day Happy Hour: Ginger & Cucumber Sake Cooler

Part 3 of my July cocktail series featuring thirst-quenching libations every Wednesday this month. Glug, glug, glug, glug…

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When you go to a spa, they offer you cucumber infused water to refresh you. But when you go to chez nous on a hot summer day, we offer you cucumber perfumed sake instead. So who wants to join us for a round of these Asian-inspired cocktails?
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Sure, it’s a little bit more labor intensive to make than last week’s pastis cocktail but this will undoubtedly earn you some major brownie points with your friends. For an impromptu cocktail hour, you can muddle the cucumber, ginger and mint leaves altogether. Or you can plan ahead and infuse the sake a few hours in advance. I find the latter a bit more satisfying because it gives off a prominent cucumber flavor.
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But when life demands a cocktail, here’s what to do in a pinch:

Ingredients:

1/2 cup diced cucumber
2 inch piece of peeled ginger, chopped in small pieces
6 mint leaves
3 ounces sake (I use Trader Joe’s Junmai Ginjo Sake)
1 ounce vodka
1/2 cup club soda
1-2 Tbsp of powdered sugar (depending on your preference)
cucumber for garnish (I used a zester to make cucumber strands to mix in the cocktail and a mandolin for garnish)
  1. In a large cocktail shaker, muddle ginger and cucumber together. Strain the extracted juices into a small container and discard the rest.
  2. Add the juices to the shaker again along with the mint leaves. Muddle together. Add sake, vodka and powdered sugar. Shake vigorously.
  3. Pour over two tall glasses filled with crushed ice and top with club soda. Stir in cucumber strands and garnish with a cucumber on top.

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And if you have time to infuse your sake:

Ingredients:

1/2 cup diced cucumber
2 inch piece of peeled ginger, chopped in small pieces
6 mint leaves
3 ounces sake (I use Trader Joe’s Junmai Ginjo Sake)
1 ounce vodka
1/2 cup club soda
1-2 Tbsp of powdered sugar (depending on your preference)
cucumber for garnish (I used a zester to make cucumber strands to mix in the cocktail and a mandolin for garnish)
    Add the diced cucumber to your bottle of sake. Infuse for 2-3 hours.

  1. In a large cocktail shaker, muddle the ginger. Strain the juice and discard the rest. Add the juice back into the shaker and muddle with the mint leaves.
  2. Add cucumber infused sake, vodka and powdered sugar. Shake vigorously. Pour over two tall glasses filled with crushed ice and top with club soda. Stir in cucumber strands and garnish with a cucumber on top.

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