Drinks

Saketini

Ingridients:

2.5 ounces dry sake
1-ounce vodka
Chipped ice
1 Japanese cucumber, cut into 1/4-inch rounds, for garnish

Preparation:

Combine sake and vodka in a cocktail shaker with the chipped ice and shake well. Strain into a martini glass and garnish with a very fine slice of Japanese cucumber inside the cocktail


Champagne Fruit Jellies Champagne

Please note this can be use for wine as well as Champagne, you can subtitute also the champagne for any sparkling wine like a prosseco.

Ingridients:

1 1/2 cups fresh raspberries
1 cup sliced strawberries
1 cup fresh blackberries
1 1/2 cup water
1 1/2 cup sugar
1 peach, sliced (skin on)
1 strips lemon peel (yellow part only)
3 cups chilled Champagne or sparkling wine
3 tbsp gelatin powder
fresh peach slices and mint, for garnish

Preparation:


Prepare 8 Champagne flutes or Long glasses with fruit. Arrange raspberries, strawberries and blackberries in each flute.
Bring water and sugar up to a simmer. Once sugar has dissolved, add sliced peach and lemon zest and simmer for 3 minutes. Remove peach, peeling off skin if it comes off easily and place a slice in each flute.
Pour ½ cup of champagne over gelatin to soften for a minute. Stir softened gelatin into warm sugar syrup and return to heat to dissolve. Allow to cool to room temperature. Stir in remaining Champagne. While still bubbly, ladle Champagne mixture slowly over fruits, stopping at top of fruits. Chill flutes until jelly is almost set, then top with remaining Champagne mixture. Chill for at least 3 hours before serving.
Garnish each flute with a slice of peach and a sprig of mint.