OUR SAKE
Hand Crafted, just for you
Award winning sake
A THOUSAND CRANES
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TASTE
RIPE CANTALOUPE, HONEYDEW, AND PEAR NOTES WITH A SUBTLE UMAMI BACKBONE. SLIGHTLY HIGHER ACIDITY FINISHES CRISP AND REFRESHING.
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Profile
Our most versatile food-pairing sake that is equally enjoyable on its own.
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Pair with
GOUDA, SMOKED SALMON, SMASH BURGERS AND RAMEN.
White Lotus
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TASTE
Vibrant with balanced sweetness, hints of citrus, and pineapple as a chilled sessionable summer staple. Or soothing notes of coconut, sweet potato, and apple when warmed for the winter months.
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Profile
Silky-smooth, the most dynamic, drinkable, and versatile nigori (hazy)-style sake on the market-period. Its profile adapts to the flavors, feelings, and temperatures of every season.
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Pair with
Tacos, buffalo wings, pork roast and caprese.
ANGELFISH
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Taste
Brewed with 40% polished single origin Isbell Farms Yamada Nishiki rice, Angelfish is an authentic Junmai Daiginjo.
-
Profile
Notes of honeydew, pear, figs, and honeysuckle. Surprisingly light on the palate with a precise and balanced finish.
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Pair With
Braised eel, steak tartar, and caprese salad.
ZERO
-
TASTE
Zero is sake non-alcoholic sake made with traditional methods. It’s all of the same ingredients minus the alcohol-producing yeast, making it an ideal option for those seeking a naturally sweet, non-alcoholic alternative to traditional sake. Zero boasts a delightful sweetness complimented with deep umami.
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Profile
Notes of ripe apple and savory chestnuts balanced with refreshing acidity.
Non-Alcoholic Sake is suitable for all ages and those avoiding alcohol consumption. It offers digestive benefits due to the presence of active enzymes, which can aid in nutrient absorption. The low-calorie content and absence of added sugars also make it a healthy alternative to sugary drinks.
how SAKE IS MADE
Sake Rice:
The Foundation
We start with rice. But not just any rice! Sake rice is a special variety that has been cultivated specifically for making sake. It has a higher starch content than regular table rice, which is essential for creating the unique flavor and texture of sake.
Koji Fermentation Process
Next comes the koji. This is a special type of mold that is mixed with steamed rice and left to ferment for several days. The koji breaks down the starch in the rice and converts it into fermentable sugar. This is a crucial step in the sake-making process, as the koji determines the sweetness and complexity of the final product.
Yeast
Fermentation in
Sake
After the koji has done its job, yeast is added to the mix. The yeast ferments the sugars in the rice, producing alcohol and creating the distinctive flavor and aroma of sake. This fermentation process can take anywhere from a few weeks to several months, depending on the desired style of sake.
Pressing &
Bottling
Once the fermentation is complete, the sake is pressed to separate the liquid from the solids. The resulting liquid is then filtered and pasteurized to further develop its flavor and aroma before packaging.
So next time you’re sipping on a glass of sake, take a moment to appreciate the time and care that went into crafting this beautiful beverage. Kampai!
The Foundation
Koji Fermentation Process
Yeast Fermentation in Sake
Pressing & Bottling
Cocktail Recipes
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
Ingredients
-
2oz A Thousand Cranes sake
-
1oz White Rum
-
.5oz Pear Williams Pear Brandy
-
.5oz Apple Sake
-
.75oz Spiced Pear Syrup
-
.50oz Lemon Juice
Spiced Pear Syrup Ingredients
-
1 cup white sugar
-
1 cup water
-
2 D'Anjou Pears
-
2 Cinnamon Sticks
-
Pinch Kosher Salt
Preparation
-
Combine sugar, water, diced pears, cinnamon sticks, and salt into a saucepan, bringing to a boil then reducing to a simmer for approx. 20-30 minutes. The syrup should have a subtle cinnamon note.
-
Shake and double strain into a coupe or nick & nora glass.
-
Garnished with a fanned pear.
By
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
Ingredients
- 2oz A Thousand Cranes sake
- 1.25oz Aloe simple
- 4 parts aloe water (asian market or amazon)
- 1 part table sugar
- .5oz Lemon Juice
- .5oz Yuzu Juice (asian market or amazon)
- .5oz Aperol
Preparation
- Long / Hard Shake
- Double strain
- Coupe (chilled)
- Crane lemon twist
By: Lucas Hornberger
3rd Place Winner of the 2024 Craft Cocktail Challenge
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
Ingredients
-
3oz White Lotus sake (gently invert and swirl the bottle before pouring)
-
3oz Cranberry
-
1.5oz brown sugar cinnamon syrup
Brown Sugar Cinnamon syrup
-
2-quarts dark brown sugar
-
1-quart water
-
9 cinnamon sticks
- Simmer for 45 min then chill
Preparation
-
Served over ice with a toasted cinnamon stick
By: Tyler Jones
Ingredients
-
2oz White Lotus sake (gently invert and swirl the bottle before pouring)
-
1oz Dolin Genepy
-
.75oz Midori Melon
-
.75oz Pistachio Orgeat
-
.50oz Lemon Juice
-
1oz Calpico Original - found at kroger and amazon
-
2 dashes of Celery Bitters
Pistachio Orgeat
-
50 grams shelled pistachios
-
195g Hot water
-
Seeds from 2 cardamom pods
-
165 grams sugar
-
Soak Pistachios in cold water then hot water for 5 minutes each and remove skin/film
-
Add Pistachios, 195g hot water, the seeds from 2 cardamom pods and 165g sugar into blender.
-
Blend until smooth, approx. 90 seconds. strain through fine mesh or nut bag.
-
It’s possible to skip soaking the pistachios in cold/hot water and removing skin, however the orgeat may be more brown than green.
Preparation
- Shake and Strain into footed pilsner glass with crushed ice
- Add a cantaloupe ball garnish
By: Taylor Clark
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
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
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
- Bring water to low boil.
- Add honey, sriracha, rooibos
- Stir until honey is dissolved.
- 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
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
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
Ingredients
-
3oz Origami White Lotus sake (gently invert and swirl the bottle before pouring)
-
.5oz lemon juice
-
.5oz Giffard Banane du Bresil
-
.5oz Giffard Crème de Cacao
Preparation
-
In a shaker tin combine the ingredients
-
Shake and strain to a Collins glass
-
Fill with crushed ice (if crushed ice is unavailable, pour the ice from the shaker.)
-
Garnish with a cocktail parasol
By: Merrick Fagan
2nd Place Winner of the 2024 Craft Cocktail Challenge
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
Ingredients
- 3oz Thousand Cranes
- 2oz botanical gin
- 1oz star anise lemon grass syrup
- .5oz lemon juice
- 1oz egg white
Star Anise Lemon Grass Syrup Recipe
- Muddled kiwi
- 1 star anise
- 2 quarts sugar
- 1 drop of lemongrass oil
- 1 quart of water
- Simmer for 45 min and chill
Preparation
- Dry shake
- Wet shake
- Serve in chilled coupe glass
By: Tyler Jones
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
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
Ingredients:
- 2 oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
- .5 oz egg white
- 1 oz Thai basil simple syrup
- .25 lemon juice
- .25 lime juice
- Garnish: Thai basil leaf
Thai Basil Syrup Recipe:
- 2 cups water
- 1/2 cup sugar
- 1 oz fresh Thai basil
- Place ingredients in a bag. Remove air, seal, and sous vide at 56 degrees Celsius for 1 hour 20 mins.
Preparation:
- In a shaker muddle a Thai basil leaf with the simple syrup
- Add the sake, lemon, lime juice, and egg white
- Dry shake
- Add ice and shake again
- Strain into Nick & Nora glass
- Garnish with a single thai basil leaf on top of egg white foam
By: Brittney Gaudet
Ingredients:
- 2 oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
- 2 oz lavender honey simple
- 1 oz lemon juice
- 1/2 oz butterfly pea flower (for color)
Lavender-Honey Simple Syrup:
- 1/2 cup granulated sugar
- 1/2 cup hot water
- 2 tbsp lavender buds
- 1 tbsp honey
- Stir ingredients together until sugar is dissolved
- Strain lavender buds and discard.
Preparation:
- Shake and strain into a chilled coupe glass
- Garnish with a sprig of lavender and orange slice
Ingredients:
-
2 oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
-
1 oz Cachaca
-
.5 oz Cardamom Simple Syrup (Can make or use Pink House Alchemy's alternative)
-
.5 oz fresh lime juice
-
.25 oz Japanese melon liquor
-
2 dashes of Bittermens Burlesque bitters
-
1 egg white
Cardamom Simple Syrup recipe:
- 1.5 cups water
- 1.5 cups granulated sugar
- 2 tablespoons fresh cardamom seeds
- Grind the cardamom seeds with a mortar and pestle
- Bring water to a boil in a small saucepan
- Add the cardamom seeds and allow to simmer for 15 minutes
- Add the granulated sugar and stir occasionally until the sugar is completely dissolved
- Allow to steep for one hour. Strain.
Preparation:
- Combine all ingredients in a Boston shaker
- Reverse dry shake
- Strain into a coupe glass
- Garnish with one split cardamom pod
By: Alexandria Bryan
INGREDIENTS:
- 2 oz White Lotus Sake
- 1 oz Grapefruit Juice
- 1 oz Simple Syrup
- Egg White
Preparation:
- Combine ingredients in a mixing tin with ice
- Shake vigorously until the egg white creates a nice heavy foam
- Strain into a coupe glass and enjoy
By: Angela Guillory
Ingredients:
- 2oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
- 1oz Suze
- .5oz Yellow Chartreuse
- .75oz Lemon
- .25oz Honey Simple (1:1 Ratio)
- 3 Spritzes Absinthe in glass before straining
Preparation:
- Shake mixture
- Double strain into a coupe glass
- Garnish with a dehydrated Lemon
By: Darren Houston from The Pantry
Ingredients
- 2oz White Lotus sake (gently invert and swirl the bottle before pouring)
-
2 slices fresh apple (about 1/8 of a whole) muddled in a shaking tin
-
2oz Matcha Liquor Mix
Matcha Liquor Mix:
-
2 teaspoon matcha powder
-
1 teaspoon crushed black peppercorns
-
2oz limoncello
-
2oz Grand Marnier
-
2oz Giffard Ginger
-
2oz Midori
-
.5oz Lime juice
-
3 dashes of Curry bitters
Preparation
- Long / Hard Shake
- Double strained
- Double OF Glass
- Large Cube of Ice
- Orange coin in middle of cube
By: Lucas Hornerberger
3rd Place Winner of the 2024 Craft Cocktail Challenge
INGREDIENTS:
- 2 oz Cold Brew or Espresso
- 2 oz White Lotus Sake (please invert the bottle 2-3 times before using)
- .5 oz Earl Grey Syrup
- .5 oz Demerara (or Rich Simple Syrup)
- 2 dashes of Orange Bitters
Earl Grey syrup
-
Steep your water in a tea bag and use that tea when you make your simple syrup instead of plain water
Preparation:
- Chill a coupe glass
- Combine ingredients in a shaker with ice
- Shake vigorously for 20 seconds (the harder the shake, the better the froth)
- Remove ice from the coupe
- Strain into coupe
- Garnish with an orange wedge (or dehydrated orange slice)
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
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
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
- Combine all in a saucepan
- Heat to just boiling
- 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
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
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
Ingredients
-
3oz White Lotus sake (gently invert and swirl the bottle before pouring)
-
3oz Cranberry
-
1.5oz brown sugar cinnamon syrup
Brown Sugar Cinnamon syrup
-
2-quarts dark brown sugar
-
1-quart water
-
9 cinnamon sticks
- Simmer for 45 min then chill
Preparation
-
Served over ice with a toasted cinnamon stick
By: Tyler Jones
Ingredients
-
2oz White Lotus sake (gently invert and swirl the bottle before pouring)
-
1oz Dolin Genepy
-
.75oz Midori Melon
-
.75oz Pistachio Orgeat
-
.50oz Lemon Juice
-
1oz Calpico Original - found at kroger and amazon
-
2 dashes of Celery Bitters
Pistachio Orgeat
-
50 grams shelled pistachios
-
195g Hot water
-
Seeds from 2 cardamom pods
-
165 grams sugar
-
Soak Pistachios in cold water then hot water for 5 minutes each and remove skin/film
-
Add Pistachios, 195g hot water, the seeds from 2 cardamom pods and 165g sugar into blender.
-
Blend until smooth, approx. 90 seconds. strain through fine mesh or nut bag.
-
It’s possible to skip soaking the pistachios in cold/hot water and removing skin, however the orgeat may be more brown than green.
Preparation
- Shake and Strain into footed pilsner glass with crushed ice
- Add a cantaloupe ball garnish
By: Taylor Clark
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
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
- Bring water to low boil.
- Add honey, sriracha, rooibos
- Stir until honey is dissolved.
- 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
Ingredients
-
3oz Origami White Lotus sake (gently invert and swirl the bottle before pouring)
-
.5oz lemon juice
-
.5oz Giffard Banane du Bresil
-
.5oz Giffard Crème de Cacao
Preparation
-
In a shaker tin combine the ingredients
-
Shake and strain to a Collins glass
-
Fill with crushed ice (if crushed ice is unavailable, pour the ice from the shaker.)
-
Garnish with a cocktail parasol
By: Merrick Fagan
2nd Place Winner of the 2024 Craft Cocktail Challenge
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
Ingredients:
- 2 oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
- .5 oz egg white
- 1 oz Thai basil simple syrup
- .25 lemon juice
- .25 lime juice
- Garnish: Thai basil leaf
Thai Basil Syrup Recipe:
- 2 cups water
- 1/2 cup sugar
- 1 oz fresh Thai basil
- Place ingredients in a bag. Remove air, seal, and sous vide at 56 degrees Celsius for 1 hour 20 mins.
Preparation:
- In a shaker muddle a Thai basil leaf with the simple syrup
- Add the sake, lemon, lime juice, and egg white
- Dry shake
- Add ice and shake again
- Strain into Nick & Nora glass
- Garnish with a single thai basil leaf on top of egg white foam
By: Brittney Gaudet
Ingredients:
- 2 oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
- 2 oz lavender honey simple
- 1 oz lemon juice
- 1/2 oz butterfly pea flower (for color)
Lavender-Honey Simple Syrup:
- 1/2 cup granulated sugar
- 1/2 cup hot water
- 2 tbsp lavender buds
- 1 tbsp honey
- Stir ingredients together until sugar is dissolved
- Strain lavender buds and discard.
Preparation:
- Shake and strain into a chilled coupe glass
- Garnish with a sprig of lavender and orange slice
Ingredients:
-
2 oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
-
1 oz Cachaca
-
.5 oz Cardamom Simple Syrup (Can make or use Pink House Alchemy's alternative)
-
.5 oz fresh lime juice
-
.25 oz Japanese melon liquor
-
2 dashes of Bittermens Burlesque bitters
-
1 egg white
Cardamom Simple Syrup recipe:
- 1.5 cups water
- 1.5 cups granulated sugar
- 2 tablespoons fresh cardamom seeds
- Grind the cardamom seeds with a mortar and pestle
- Bring water to a boil in a small saucepan
- Add the cardamom seeds and allow to simmer for 15 minutes
- Add the granulated sugar and stir occasionally until the sugar is completely dissolved
- Allow to steep for one hour. Strain.
Preparation:
- Combine all ingredients in a Boston shaker
- Reverse dry shake
- Strain into a coupe glass
- Garnish with one split cardamom pod
By: Alexandria Bryan
INGREDIENTS:
- 2 oz White Lotus Sake
- 1 oz Grapefruit Juice
- 1 oz Simple Syrup
- Egg White
Preparation:
- Combine ingredients in a mixing tin with ice
- Shake vigorously until the egg white creates a nice heavy foam
- Strain into a coupe glass and enjoy
By: Angela Guillory
Ingredients:
- 2oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
- 1oz Suze
- .5oz Yellow Chartreuse
- .75oz Lemon
- .25oz Honey Simple (1:1 Ratio)
- 3 Spritzes Absinthe in glass before straining
Preparation:
- Shake mixture
- Double strain into a coupe glass
- Garnish with a dehydrated Lemon
By: Darren Houston from The Pantry
Ingredients
- 2oz White Lotus sake (gently invert and swirl the bottle before pouring)
-
2 slices fresh apple (about 1/8 of a whole) muddled in a shaking tin
-
2oz Matcha Liquor Mix
Matcha Liquor Mix:
-
2 teaspoon matcha powder
-
1 teaspoon crushed black peppercorns
-
2oz limoncello
-
2oz Grand Marnier
-
2oz Giffard Ginger
-
2oz Midori
-
.5oz Lime juice
-
3 dashes of Curry bitters
Preparation
- Long / Hard Shake
- Double strained
- Double OF Glass
- Large Cube of Ice
- Orange coin in middle of cube
By: Lucas Hornerberger
3rd Place Winner of the 2024 Craft Cocktail Challenge
INGREDIENTS:
- 2 oz Cold Brew or Espresso
- 2 oz White Lotus Sake (please invert the bottle 2-3 times before using)
- .5 oz Earl Grey Syrup
- .5 oz Demerara (or Rich Simple Syrup)
- 2 dashes of Orange Bitters
Earl Grey syrup
-
Steep your water in a tea bag and use that tea when you make your simple syrup instead of plain water
Preparation:
- Chill a coupe glass
- Combine ingredients in a shaker with ice
- Shake vigorously for 20 seconds (the harder the shake, the better the froth)
- Remove ice from the coupe
- Strain into coupe
- Garnish with an orange wedge (or dehydrated orange slice)
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
Ingredients
-
2oz A Thousand Cranes sake
-
1oz White Rum
-
.5oz Pear Williams Pear Brandy
-
.5oz Apple Sake
-
.75oz Spiced Pear Syrup
-
.50oz Lemon Juice
Spiced Pear Syrup Ingredients
-
1 cup white sugar
-
1 cup water
-
2 D'Anjou Pears
-
2 Cinnamon Sticks
-
Pinch Kosher Salt
Preparation
-
Combine sugar, water, diced pears, cinnamon sticks, and salt into a saucepan, bringing to a boil then reducing to a simmer for approx. 20-30 minutes. The syrup should have a subtle cinnamon note.
-
Shake and double strain into a coupe or nick & nora glass.
-
Garnished with a fanned pear.
By
Ingredients
- 2oz A Thousand Cranes sake
- 1.25oz Aloe simple
- 4 parts aloe water (asian market or amazon)
- 1 part table sugar
- .5oz Lemon Juice
- .5oz Yuzu Juice (asian market or amazon)
- .5oz Aperol
Preparation
- Long / Hard Shake
- Double strain
- Coupe (chilled)
- Crane lemon twist
By: Lucas Hornberger
3rd Place Winner of the 2024 Craft Cocktail Challenge
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
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
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
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
Ingredients
- 3oz Thousand Cranes
- 2oz botanical gin
- 1oz star anise lemon grass syrup
- .5oz lemon juice
- 1oz egg white
Star Anise Lemon Grass Syrup Recipe
- Muddled kiwi
- 1 star anise
- 2 quarts sugar
- 1 drop of lemongrass oil
- 1 quart of water
- Simmer for 45 min and chill
Preparation
- Dry shake
- Wet shake
- Serve in chilled coupe glass
By: Tyler Jones
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
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
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
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
- Combine all in a saucepan
- Heat to just boiling
- 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
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