Inspired by one of our favorite drinks, The Salty Dog, the sake in our version makes for a lighter, lower octane cocktail. We've replaced the salt on the rim with an umeboshi syrup which has the added benefit of giving The Sake Dog a pale pink hue. Bitters and lime juice add spice and brightness.
(The lovely photos of our first Drinking Woman cocktail are by the talented Sarah Derer whose photography skills surpass ours. Like in a big way. You'll be seeing more of her shots in January.)
The Sake Dog
Makes 2 cocktails (or one very large one)
6 ounces junmai sake
4 shakes grapefruit bitters
1 ounce lime juice
1 ounce umeboshi syrup (recipe below)
1 ounce freshly squeezed grapefruit juice
Shake with ice, strain, and serve. Makes 2 cocktails (or one very large one.)
5 umeboshi plums
1/3 cup sugar
1/2 cup water
Combine all ingredients in a small pan and place over medium heat. Heat until sugar is dissolved and mixture is simmering. Stir and muddle up the plums until the syrup is pinkish and cloudy. Allow to cool to room temperature.
Strain syrup through a fine sieve. Keep the syrup in the refrigerator; it should keep for 1 week.