Golden Saké Cocktail by St. Cloud in 'Aloha'
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.
Prep: 20 minutes
- 4 bunches of mint (extra to serve)
- 4 cups of sugar
- 4 cups of water
- 8 Lebanese cucumbers
- 120ml Scotch whisky
- 120ml Japanese saké
- 80ml Yuzu juice*
- 60ml cucumber mint syrup
- 60ml fresh jasmine tea
- 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.
- Pour whiskey, saké, yuzu juice, cucumber mint syrup, and jasmine tea into your Aloha drink dispenser.
- Top up the dispenser with ice, extra cucumber slices and mint leaves.
*Tip: Yuzu can be found in specialty Asian food stores but if you can’t find it, substitute with a mixture of lime and orange juice.