Golden Saké cocktail by St. Cloud in our Aloha Pineapple range

  • Ingredients
  • Method
Servings: 2Prep: 15 minutesCook: 0

This fruity, Japanese-inspired cocktail developed by St. Cloud Eating House in Melbourne is a fresh, fun take on a traditional Whisky Sour. Enjoy this golden cocktail in the Maxwell & Williams Aloha range.

Saké to Me
  • 1 bunch of mint
  • 1 cup of sugar
  • 1 cup of water
  • 2 Lebanese cucumbers
  • 30ml Scotch whisky
  • 30ml Japanese saké
  • 20ml Yuzu juice
  • 15ml cucumber mint syrup
  • 15ml fresh jasmine tea

1. First, make the syrup by combining mint, sugar and water in a small saucepan over low heat, stirring until the sugar dissolves. Add the sliced cucumber and allow to infuse as the syrup cools, then strain to remove the cucumber and mint pieces.

2. Pour whiskey, saké, yuzu juice, cucumber mint syrup, and jasmine tea into a shaker with ice and stir.

3. Strain into Maxwell & Williams’ Aloha Pineapple Cups and garnish with a sprig of fresh mint.

Cater for a crowd with a drink dispenser from Maxwell & Williams, or enjoy with a friend on a sunny afternoon with the Maxwell & Williams Aloha Cups.

body aloha

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