This cocktail isn't a choice, it's a "Natural Selection."
PHOTO: PAIGE MCCUNE
Hakushika Saké is light and fruity, with soft kiwi, pear and apple notes. I infused it with ripe peaches to give it a lush, bright note bursting with fresh taste. Don Julio Añejo adds a wonderfully complex expression of wild honey, vanilla, and oaky butterscotch. Domaine de Canton and Campari play off each other with vengeance adding a level of spice and bitter sweetness. Just in time for fresh grapefruit juice to show its true intentions with bold citrus allowing each tasting note to settle down into its rightful place.
- 1 oz. Don Julio Anejo
- 1 oz. peach-infused Hakushika Saké
- .25 oz. Domaine de Canton Ginger Liqueur
- .25 oz. Campari
- .5 oz. fresh-squeezed grapefruit juice
- .25 oz. fresh-squeezed lemon juice
Combine all ingredients in a shaker. Shake well. Fine strain over ice into a rocks glass. Garnish with a grapefruit twist and a lime wedge.
Peach-Infused Hakushika Saké
2 ripe juicy clingstone yellow peaches
1 720-ml. bottle of Hakushika Saké
Cut peaches into eighths removing the pits but not the skins. Place them into a large glass pitches. Pour bottle of Hakushika Saké over the top of them and let sit for 24 hours, stirring occasionally. Strain out peaches with a cheese cloth and sake into another airtight container. The infused saké will keep for seven days in the refrigerator.
Paige McCune is a Northern California-based cocktail writer whose blog,
A Round or Two,
can be found here.