Ginger-lime-sake cocktail help :)
May 28, 2010 12:12 PM Subscribe
[Cocktail filter] Please help me re-create Sei's "Liquid Wasabi" cocktail, which is wasabi-free, has sake, ginger, lime, and habanero.
I recently went to Sei in DC and had the most fantastic drink: Liquid Wasabi. The bartender assured me that there was no wasabi in it (I'm allergic). But there was definitely ginger, lime (or lemon), simple syrup, unfiltered sake, habanero peppers, and maybe shochu.
I'm thinking about making a syrup with fresh ginger, water, and sugar. Should I just strain that or put it in a blender and then strain it. Then adding lime juice, ice, and sake. [that would be the safe recipe, I might omit the rest]
Is there a good substitute for shochu?
How do I add the habanero peppers? Maybe de-seeded and infused in shochu (or other liquor)? I plan on serving it tomorrow evening, is that long enough?
Any suggestions? Any similar drinks that you recommend?
Thank you in advance!
I recently went to Sei in DC and had the most fantastic drink: Liquid Wasabi. The bartender assured me that there was no wasabi in it (I'm allergic). But there was definitely ginger, lime (or lemon), simple syrup, unfiltered sake, habanero peppers, and maybe shochu.
I'm thinking about making a syrup with fresh ginger, water, and sugar. Should I just strain that or put it in a blender and then strain it. Then adding lime juice, ice, and sake. [that would be the safe recipe, I might omit the rest]
Is there a good substitute for shochu?
How do I add the habanero peppers? Maybe de-seeded and infused in shochu (or other liquor)? I plan on serving it tomorrow evening, is that long enough?
Any suggestions? Any similar drinks that you recommend?
Thank you in advance!
Best answer: The ingredients on their menu (sorry, no direct link) read as "unfiltered sake | lime juice | habañero & ginger infused simple syrup" so it does sound like you should make simple syrup and infuse that with the peppers and ginger. I would seed but not derib the peppers, just to make them easier to remove. I imagine a day is long enough, but I have never tried infusing simple syrup before.
That sounds delicious.
posted by juliplease at 12:50 PM on May 28, 2010
That sounds delicious.
posted by juliplease at 12:50 PM on May 28, 2010
Best answer: Since it's the simple syrup that's got the "infusion" according to their website it should be easy(ish) to replicate. Just boil the de-seeded habañero with the ginger in 1 cup of water, add 2 cups of sugar, wait for the sugar to dissolve, and strain. I'd use fresh ginger, peeled and cut into small slices (not grated) and probably quarter the de-seeded habañero. Refrigerate once it's cooled to room temp.
As to the portions for the drink my guess would be:
3oz. Unfiltered Sake
1/2 oz. Lime Juice
1/2 oz. Simple Syrup mix
Combine all the ingredients in a cocktail shaker with ice and shake well. Strain into a martini glass and garnish with whatever they garnished with.
If it were me I'd definitely try the simple syrup before mixing it in anything, and I'd probably try a couple of variations on the recipe before your guests showed up.
Sounds tasty.
posted by togdon at 1:12 PM on May 28, 2010
As to the portions for the drink my guess would be:
3oz. Unfiltered Sake
1/2 oz. Lime Juice
1/2 oz. Simple Syrup mix
Combine all the ingredients in a cocktail shaker with ice and shake well. Strain into a martini glass and garnish with whatever they garnished with.
If it were me I'd definitely try the simple syrup before mixing it in anything, and I'd probably try a couple of variations on the recipe before your guests showed up.
Sounds tasty.
posted by togdon at 1:12 PM on May 28, 2010
Best answer: To make the simple syrup bring a quantity of water to a boil. Cut the heat and add an equal amount of sugar and stir until it's dissolved. Then add the habanero and ginger and let it simmer for a bit on the lowest heat possible. i couldn't tell you for certain how long, at the last place I worked I think it was something around ten minutes. You'll probably want to experiment a bit to find the right length, and it might be neccesary to add the habanero and ginger at different times if you find the flavor of one to be too dominant. The upper limit for simmering is the point at which the sugar starts to caramelize, if it does you've gone too far and need to start again. When the flavour is where you want it strain off the vegetables and let cool. Use within about a week (that's the official line from the health inspectors, at home I've had simple syrup sit for weeks and still be alright provided it stays refridgerated).
Alternatively you could leave the habanero out of the simple syrup and do an alcohol based infusion with the peppers, two or three slit open in a bottle of vodka for 24-48 hours should do the trick.
Even more alternatively (and this would be the way I'd do it personally) use the following recipe:
Muddle a good sized chunk of ginger and habanero (three 1/4 inch sections of a standard sized ginger root and a small slice of habanero is where I'd start, then work from there to find the perfect proportions)
Add:
2 oz sake
Juice of half a lime
1 barspoon sugar
Shake and double strain (use both a Hawthorne and a metal mesh strainer) into your desired vessel and garnish as you see fit.
This does sound like a great drink, I think I may try one out tonight at work.
posted by Jawn at 1:26 PM on May 28, 2010
Alternatively you could leave the habanero out of the simple syrup and do an alcohol based infusion with the peppers, two or three slit open in a bottle of vodka for 24-48 hours should do the trick.
Even more alternatively (and this would be the way I'd do it personally) use the following recipe:
Muddle a good sized chunk of ginger and habanero (three 1/4 inch sections of a standard sized ginger root and a small slice of habanero is where I'd start, then work from there to find the perfect proportions)
Add:
2 oz sake
Juice of half a lime
1 barspoon sugar
Shake and double strain (use both a Hawthorne and a metal mesh strainer) into your desired vessel and garnish as you see fit.
This does sound like a great drink, I think I may try one out tonight at work.
posted by Jawn at 1:26 PM on May 28, 2010
Oh, and as I'm a bit of a spicy cocktail specialist, I would reccomend cucumbers and bell peppers as other ingredients to muddle in. The cucumbers cut the spice nicely and the bells add a nice sweetness and richer pepper flavour. Some things to think about once you've perfected the original recipe and want to branch out.
posted by Jawn at 1:34 PM on May 28, 2010
posted by Jawn at 1:34 PM on May 28, 2010
Are you allergic to actual wasabi, or the green shit we get in North America that contains no actual wasabi at all?
posted by dirtynumbangelboy at 12:05 PM on May 29, 2010
posted by dirtynumbangelboy at 12:05 PM on May 29, 2010
Response by poster: I don't get why the interest in my allergies and lack thereof, but here goes: I don't know how allergic I am to the root, but I've had wasabi leaves: I'm allergic. I'm also allergic to horseradish (including the green shit), mustard, eggplant, cats, etc (I could go on and on).
But neither the original drink nor the one I'll be making will contain any of the above so I won't needing the epi-pen anytime soon - no worries. :)
Thanks for the tips, everyone!
posted by Neekee at 12:34 PM on May 29, 2010
But neither the original drink nor the one I'll be making will contain any of the above so I won't needing the epi-pen anytime soon - no worries. :)
Thanks for the tips, everyone!
posted by Neekee at 12:34 PM on May 29, 2010
Response by poster: In case anyone is wondering: I made two versions of the syrup and the habanero overtook both of them. But we had a lot of fun watching the unsuspecting taste it. ;D
I need to make another syrup with just ginger.
posted by Neekee at 11:20 AM on May 30, 2010
I need to make another syrup with just ginger.
posted by Neekee at 11:20 AM on May 30, 2010
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posted by Dmenet at 12:44 PM on May 28, 2010