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Chat Leftovers: For the sake of sake

Beer and cookies: Those are bound to be hot topics at this afternoon's Free Range chat, your weekly opportunity to toss questions at the Food staff and our weekly opportunity to try to answer them. Joining us: beer columnist Greg Kitsock, back from the moving opening ceremonies of Beer Madness 2010; Elinor Klivans, whose story today guides us through the challenges of making trendy French macarons; and you'll be there too, right? It's the place to find ideas, share experiences and maybe even win a book.

It all starts at 1 p.m. Don't be late. Or if you can't be there, you can always submit a question in advance, then check up on the chat transcript later to see if we answered it.

Or you can check out this space next week, when we'll put another leftover question to good use. You never know; it might be yours. Here's one from a previous chat:

For a lower-alcohol cocktail, could sake be turned into a mixed-type drink? I really like sake’s flavor, but it’s delicate, and everything I’ve tried adding has basically masked it.

As it happens, about two years ago Spirits columnist Jason Wilson wrote about wine-based cocktails and included a recipe for a drink that makes use of sparkling sake. Yes, I realize some people quibble about calling sake a wine, since it involves no fruit, but we don't need to split hairs here: The drink sounds perfect for you.

-- Jane Touzalin

(Michael Temchine for The Washington Post)


This is a refreshing variation on the classic Port Tonic cocktail. The low-alcohol sparkling sake (at 7 percent, about half the alcohol level of wine), with its crisp, dry taste and earthy, champagnelike aroma, balances the sweet white port.

Jason Wilson recommends using Moon Rabbit sparkling sake for the mix.

1 serving

Crushed ice
2 ounces white port, such as Taylor, Dow's, Ferreira or Sandeman brand
2 ounces sparkling sake, such as Moon Rabbit brand
Twist of orange peel, for garnish

Fill an old-fashioned glass with crushed ice. Add the white port and sparkling sake. Squeeze the twist of orange peel over the drink (to release its natural oils), then drop it in.

From Derek Brown, general manager and sommelier at Komi in Dupont Circle.

By Jane Touzalin  |  March 17, 2010; 7:00 AM ET
Categories:  Chat Leftovers  | Tags: Chat Leftovers, Free Range, Jane Touzalin  
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