Blooming MARTINI with Homemade Sake Vermouth


What better way to celebrate the Sakura Blooming season than with a Blooming Martini cocktail with homemade Sake vermouth? This beautiful spectacle, originating in Japan, attracts tourists from all over the world, but you can now celebrate the blooming season of cherries with a wonderful floral cocktail as well. In this episode you will learn how to make a homemade vermouth with Japanese ingredients to turn this Martini into something special. I used KiNoBi gin which literally means ‘Beauty of the seasons'. If you are into this gin, than you have to see this recipe too. Let's enjoy the beauty of blooming cherries together. Kanpai!


Homemade Sake Vermouth

● 200 (6.75 oz) mL dry sake

● 100 mL (3.33 oz) shochu (or gin)

● 2 g sakura tea

● 0.2 g kaffir lime leaf, crushed

● 0.15 g green peppercorns, crushed

● 0.1 g wormwood

● 3 g white sugar


Add everything into a sous vide bag, vacuum seal (I always go with a double seal) and place in a sous vide bath for 4 hours at 39°C (~105°F). If you don’t have a sous vide you can try making this with a classic 24-hour infusion in a sealed container at room temperature.

Once that’s done it’s time to cut open the bag, strain out all of the solids, and bottle your Japanese-style vermouth. As with any vermouth or wine-based aperitifs always store it in the fridge.


Satsuma Mandarine Perfume

● 17 g Satsuma mandarin peels

● 60 mL (3 oz) 40% ABV vodka

● 30 mL (3 oz) 96% ABV everclear

or

● 90 mL (3 oz) high-proof vodka (at least 50% ABV)


Peel the mandarins, add to a glass jar, pour over the alcohol and seal. Let sit for at least 2 weeks (shake up occasionally) for the alcohol to extract the mandarin aromas. Then strain and pour into a spray bottle. You can use a sous vide as well, to expedite the process, if you’re in a rush.


Japanese Story - Blooming Martini

● 22.5 mL (0.75 oz) KiNoBi gin

● 22.5 mL (0.75 oz) Homemade sake vermouth

● 1 drop of saline solution

● cherry blossom garnish

● satsuma mandarine perfume


Add gin, vermouth and saline into a chilled mixing glass (if you’re not using a small sake cup you can double the amounts), add ice and stir. Strain into a martini glass or sake cup, place a cherry blossom on the drink and spray with the mandarin perfume. As a cherry on top, if you will. Kanpai.



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