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www.cheersonline.com 43 October 2015 • BACK 2 BASICS might be nice with a steaming bowl of shabu-shabu. There are a number of sakes that can add interest and in- trigue to a beverage program, whether served with food, in cocktails, straight, chilled or warm. Several producers now add flavor profiles to their la- bels, noting how sweet, full, aromatic or delicate the sake is. Use this information to educate guests and as pairing guidelines the same way you would to match wine with food— sweet with sweet, full with full, and dry with dry. While sake has been catching on in recent years, most Americans don't know much about it. That means demand is low and value high, so you get what you pay for. And it's an opportunity for you to introduce your guests to, and educate them on, a unique and delicious beverage. John Fischer is a professor at the Culinary Institute of America in Hyde Park, NY, and a former wine director at several New York restaurants. PH Suit & Tie 2 oz. Bombay Sapphire gin ½ oz. Nigori sake ½ oz. Manzanilla sherry (or another dry sherry) 2 dashes Orange bitters 1 drop Vanilla extract Combine ingredients and stir over ice. Strain into a coupe/Martini glass, garnish with a lemon and grapefruit peel. Justin Lavenue of Half Step Bar in Austin, TX, created this recipe. Fr ench 7Q (pictured on previous page) 1 oz. Ty-Ku coconut sake 1 oz. Angel's Envy bourbon ½ oz. St. Germain elderflower liqueur Roederer Estate sparkling wine Combine first three ingredients and pour into a Champagne glass. Top with the sparkling wine. Julia McElroy of Grand Isle in New Orleans created this recipe. White Cloud 3 parts Gekkeikan nigori sake 2 parts Chai-infused apple cider* 2 parts Gekkeikan plum wine ¾ oz. Simple syrup Combine all ingredients and shake well over ice. Fine strain into a highball glass filled with fresh ice. Garnish with a green apple slice. *For Chai-infused apple cider Place 4 chai tea bags in a liter of apple cider. Refrigerate for four hours, then remove tea bags. The mixologists at Gekkeikan created this recipe. Sake-tini 1 ½ oz. Ozeki Karatamba "Dry Wave" Honjozo sake 1 oz. Hendrick's Gin ½ oz. Dry vermouth Cucumber slices Muddle cucumber, then add rest of ingredients plus ice and stir. Strain into chilled Martini glass. The mixologists at House of Hunan in Fairlawn, OH, created this recipe. Madame Butter fly 2 oz. Ginjo sake ¼ oz. Maraschino liqueur ¼ oz. Crème Yvette liqueur ¼ oz. Lemon juice ¼ oz. Simple syrup Combine ingredients in shaker with ice. Shake and strain into Martini glass, garnish with a lemon peel. Kevin Villanueva, bartender at Sazerac in Seattle, created this recipe. CLAIR E'S SWEET KISS 2 oz. Hiro Red junmai sake 1 oz. Prosecco 2 oz. Fresh pineapple juice Combine all ingredients over ice. Strain into a coupe. The mixology team at Hiro Sake created this recipe. FIVE SAKE COCKTAIL RECIPES TO TRY WHILE SAKE HAS BEEN CATCHING ON IN RECENT YEARS, MOST AMERICANS DON'T KNOW MUCH ABOUT IT. THAT MEANS DEMAND IS LOW AND VALUE HIGH, SO YOU GET WHAT YOU PAY FOR.