Hey guys! Happy Hump Day!!!
I remember, or not so much, the days of my freshman year in college when I would sneak a handle of Captain Morgan's Spiced Rum into my dorm room. Clearly I was a very responsible 19-year old. So when friends asked to hang out, we would all chill in my dorm room, pull out the Captain Mo's and drink Captain and Cokes out of coffee mugs. Nothing but class. I am grateful to say that over the years I have grown up a little. The thought of Captain Morgan's now makes me sick. I am not sure how I made it out of freshman year alive. I still drink out of coffee mugs to a sickening degree. But I am proud to say that my taste in alcohol has matured.
This past weekend I spent some time in my hometown with my family for Easter. I was counting down the hours all last week. So when Friday afternoon rolled around and our Senior Vice President let us go early, I grabbed my weekender bag and ran to the train. Sushi sushi sushi MARTINI sushi sushi! I could not wait to get home and devour some raw fish. Nom nom nom nom.
My mom had been raving about a martini from Shakou Sushi for a long time, so I knew that I had to give it a whirl. After two or three drinks...I wanted to go home and make it for everyone! Aka I wanted to make them again and again without having to spend a butt-load of money. The recipe and ratios are straight forward. Depending on how obsessed (*cough* ME *cough*cough*) you are with ginger, feel free to make adjustments on the ratio between the Ty-Ku Silver Sake and Stirrings Ginger Liqueur (more sake for a more subtle ginger flavor).
Okay, I think you get the point. Gingertinis. They're bomb.
2 parts Ty-Ku Silver Sake
1.5 parts Stirrings Ginger Liqueur
dash sour mix
slice of ginger root, for garnish
- Fill cocktail shaker with ice.
- Add sake, liqueur and sour mix and shake.
- Strain into a martini glass, garnish with a slice of ginger and serve.