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A great cocktail is the result of passion and precision.

Using 100% Arkansas-grown rice varieties selected for quality and character, every bottle of Origami Sake reflects our commitment to sustainability from farm to bottle.

A great cocktail is the result of passion and precision." 

Using 100% Arkansas-grown rice varieties selected for quality and character, every bottle of Origami Sake reflects our commitment to sustainability from farm to bottle.

Ingredients: 

  • 2oz A Thousand Cranes Sake
  • 1oz Empress Gin
  • .75oz Aperol
  • .5oz Giffard Ginger
  • .5oz Lemon
  • .5oz Ocean Spray Grapefruit
  • 1 dash Ms. Better’s Foaming Bitters

Preparation:

  • Shake mixture
  • Pour into a Collins glass with ice
  • Garnish with a big basil leaf.

By: Darren Houston from The Pantry

Flying Monarch

Ingredients:

  • 1.5oz of Thousand Cranes Sake
  • .75oz Butterfly pea infused Gin
  • .25oz Fresh lime juice
  • .5oz Violette liquor

Preparation:

  • Shake and strain into a Nick & Nora glass
  • Garnish with a styled lemon peel

By: Jesse Vega from The Boat Tow

Murasaki

Ingredients:

  • 3oz White Lotus Sake (please invert the bottle 2-3 times before using)
  • 1oz Infused Cucumber Aspen Vodka
  • .75oz Fresh lemon juice
  • .25oz Honey simple syrup
  • 1.5oz Lychee puree
  • 4 drops of Saline Solution

Preparation:

  • Shaken and poured into Colin's glass
  • Garnished with a cucumber ribbon
  • Sunken house-made blackberry rosemary lemon syrup

By: Jesse Vega from The Boat Tow

Kyūri Cooler

Ingredients:

  • 2oz White Lotus (gently invert the bottle 2-3 times before pouring)
  • 1oz Honey-Sriracha-Rooibos Syrup*
  • .75oz lemon juice
  • A spoonful of greek yogurt

Honey-Sriracha-Rooibos Syrup

  • 1 Cup Honey
  • 1 Cup Water
  • 1 tablespoon sriracha
  • 1 tablespoon rooibos tea
 
  1. Bring water to low boil.
  2. Add honey, sriracha, rooibos
  3. Stir until honey is dissolved.
  4. Let steep for 10 minutes and strain
 

Preparation:

  • Shake all ingredients
  • Strain into rocks glass
  • Top with crushed ice
  • Garnish with orange wheel

By: Sam Bilyeu

Temper Tantrum

INGREDIENTS:

  • 2oz A Thousand Cranes sake
  • .5 Toki Japanese Whiskey
  • .33 oz fresh lemon juice
  • .25 Allspice Dram
  • .25 Liquor 43
  • .25 Simple Syrup
  • 1 dash Angostura Bitters

Preparation: 

  • Combine ingredients into a mixing glass
  • Stir with ice for approximately 20 revolutions
  • Strain into a short rocks glass
  • Add 2-3 1" cubes
  • Garnish with a dehydrated lemon wheel studded with three whole cloves.

By: Alexandria Bryan

Little Firecracker

Ingredients

  • 2 oz A Thousand Cranes
  • 1 oz Jasmine-Hop Syrup*
  • 1 oz lemon juice
  • 2-3 chilled soda water
 

Jasmine Hop Syrup

  • 1 cup water
  • 1 cup sugar
  • 1 tablespoon jasmine pearls
  • 1 teaspoon whole cone Amarillo hops
  • A pinch of salt
 
  • Bring water to a low boil.
  • Add jasmine pearls, hops, salt, and sugar
  • Stir until sugar dissolves
  • Steep for ten minutes and strain
 

Preparation:

  • Add sake, syrup, and lemon to a Collins glass
  • Add chilled soda water
  • Top with Ice
  • Garnish with zest
By: Sam Bilyeu

Shiftea

INGREDIENTS

  • 2oz White Lotus sake (gently invert and swirl the bottle before pouring)
  • 2oz cold brew
  • 0.5oz vanilla syrup

 

Preparation

  • Shake with ice
  • Double strain into a chilled coupe glass
  • Garnish with coffee beans

White Lotus Espresso Martini

Ingredients

  • 3oz A Thousand Cranes sake
  • 0.5oz fresh lime juice
  • 0.5oz simple syrup

Preparation

  • Shake with ice
  • Strain over an ice-filled rocks glass
  • Garnish with an orange zest

A Thousand Cranes Margarita

Ingredients

  • 2oz White Lotus sake (gently invert and swirl the bottle before pouring)
  • 1oz Pisco 
  • .5oz pear, ginger, mint syrup
  • 2 dashes of bitters

Pear, Ginger & Mint Syrup

  • 325g cubed pear (approx. 2 whole pears)
  • 25g freshly shredded ginger
  • 25 mint leaves (medium-sized)
  • 350g sugar
  • Method 1 (preferred): Combine all ingredients into a vacuum-sealed bag and place in sous vide bath at 135 F for 2 hours, mixing once or twice throughout by gently rolling the bag in hand. Remove from bath, strain through a fine mesh and refrigerate. Discard solid leftovers, or reserve for ice cream topping, etc.
  • Method 2: Combine all ingredients into a sealable container. Let sit at room temperature in a cool, dark space for 48 hours, stirring occasionally. Strain through fine mesh and refrigerate. Discard solid leftovers, or reserve them separately.
  • Output: approx. 478g

Preparation

  • Stir on ice, and strain into a cold/dry martini glass
  • Garnish with a dehydrated pear slice (very thinly slice and pre-treat with citric acid solution or lemon juice and dehydrate at 135 for 6-10 hours until crispy and slightly brittle)

 

By: Evan Adney

1st Place Winner of the 2024 Craft Cocktail Challenge

Pact Magic

Ingredients 

  • 2oz A Thousand Cranes sake
  • .5oz Chartreuse Green
  • .5oz Averna
  • 1 bar spoon honey syrup (2:1 grade A raw honey to water)
  • 2 dashes of bitters

Preparation

  • Stir on ice
  • Strain into a Nick & Nora glass or small coupe
  • Garnish with a thinly sliced apple fan, dipped in leftover cherry syrup from a maraschino cherry jar, sprinkled with demerara or turbinado sugar and bruleed
By: Evan Adney
 
1st Place Winner of 2024 Craft Cocktail Challenge  B

The First Curse