Tangerine Ginger Sake Sangria

READY IN: 10mins


  • Simple Syrup
  • 1cupsugar
  • 1cupwater
  • 12 cupfresh ginger, chopped
  • Mojito
  • 3tangerines (more, for garnish)
  • 13 cupof fresh mint (more, for garnish)
  • 1 (750 ml) bottle sake (nigori)
  • 14 cupsugar, for rim

  • Simple syrup:
  • Bring 1 cup of sugar and 1 cup of water to a boil in a saucepan over medium-high heat, stirring to dissolve the sugar.
  • Add 1/2 cup of fresh, chopped ginger. Remove from heat, and let steep 30 minutes.
  • Pour syrup through a fine sieve into a heat resistant container; discard ginger. Chill in the refrigerator. If you made extra, just store it in an airtight container for up to a week.
  • Sangria:
  • Thinly slice 3 tangerines and add them to a pitcher.
  • Add 1/3 cup of fresh mint leaves to a glass with barely enough sake to cover and mull them.
  • Add the mulled mint and the remaining sake to the pitcher.
  • Add the chilled ginger syrup to the pitcher and mix well. You can add extra mint to look pretty.
  • For each glass wipe the rim of the glass with a tangerine slice and then twist the wet rimmed glass in the sugar.
  • Add sangria to glass and garnish with tangerine slice and mint.
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