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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:

  • 3-5 English cucumber ribbons
  • 1 pinch salt
  • 3/4 oz lemon juice
  • 3/4 oz lime juice
  • 4 oz Thousand Cranes Sake
  • 1.25 oz lemongrass simple syrup
  • 1 egg white
  • 5-6 dashes of aromatic bitters

lemongrass simple syrup:

  • 3-5 crushed lemongrass stalks
  • 1 C water
  • 1 C sugar
  • Bring water and lemongrass to a boil
  • Remove from heat
  • Steep for a minimum of 2 hours (preferably overnight). Combine lemongrass tea with sugar and return to heat to melt sugar.
  • Store in an airtight container with a freshly crushed lemongrass stalk.

Preparation:

  • Muddle cucumber with salt and citrus juices.
  • Add remaining ingredients and reverse dry shake.
  • Double strain into a coupe glass where the oils of both lemon and lime have been expressed and along the outer rim and edge/side of the glass beforehand.
  • Spread the dashes of aromatic bitters using a toothpick
  • Garnish with a cucumber ribbon.

By: Brenna Sullivan

One Wish

Ingredients:

  • 3 oz Thousand Cranes Sake
  • 2 oz White Vermouth Mix
  • Lemon Rind

White vermouth mix:

  • 2 parts extra dry vermouth (Recommend: Gonzalez Byass extra dry or Dos Deus extra dry)
  • 1 part sweet white vermouth (Recommend: Dos Deus White)
  • 1/2 part Lilet Blanc

Preparation

  • Chill glass
  • Combine ingredients in a mixing glass with ice
  • stir
  • Remove ice from glass and strain into Nick &  Nora glass/coupe
  • Important: Express the oils from the lemon rind over the glass, wipe the rim with the rind, and put in or over the glass
  • Serve

By: Alex Thaley

Vesperish

INGREDIENTS:

  • 2 oz Apple Cider
  • 2 oz A Thousand Cranes Sake
  • 1 oz Cinna-Simple Syrup
  • .75 oz Ruby Port 

Cinna Simple Syrup:

  • 2 cups sugar
  • 2 cups water
  • Heat in a pot until dissolved
  • Add 4 cinnamon sticks and allow to cool
  • Take out cinnamon sticks 24 hours later
  • Store in an airtight container.

PREPARATION:

  • Combine ingredients in a rock glass and stir
  • Garnish with a dehydrated apple
  • Add ice to create a lighter, fruitier flavor, or leave it straight up to allow more cinnamon notes to surface.

By: Angela Guillory

Fall N Fruit

Ingredients:

  • 2.5 oz. A Thousand Cranes Sake
  • 1.5 oz. Grapefruit Juice
  • 2 oz. Grapefruit Rosemary Ginger Syrup

Grapefruit Rosemary Ginger Syrup:

  • 3 grapefruit slices
  • 4 sprigs of rosemary
  • 1 tablespoon fresh chopped ginger
  • 1 cup sugar
  • 1 cup water
  1. Combine all in a saucepan
  2. Heat to just boiling
  3. Remove from heat and let steep for 30 minutes

 Preparation:

  • Add all ingredients to a shaker
  • Strain into ice-filled glass.
  • Garnish with rosemary and grapefruit wheel
  • Serve in a chilled coupe or ma
By: Misty Willbankss

Petit Jean Paloma

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:

  • 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

  • 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 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

Ingredients

  • 2oz Origami A Thousand Cranes sake
  • 1oz Cocchi Americano aperitif wine
  • 2 dashes of grapefruit bitters
  • 5 drops 33% savory salt solution

Savory Salt Solution

  • Combine 2 parts water by weight to 1 part by weight Accent seasoning (or another food-grade monosodium glutamate).
  • Agitate until well combined.

Preparation

  • In a stirring vessel combine the ingredients
  • Stir with ice for 20-30 seconds and strain to a chilled coupe.
  • Garnish with an expressed lemon zest.

By: Merrick Fagan

2nd Place Winner of the 2024 Craft Cocktail Challenge

The First Fold

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