A Jerry James Stone Recipe
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Categories
YellowIngredients
- 1 Bottle nigori sake
- 1 cup sugar
- 1 cup water
- ½ cup Fresh ginger, chopped (about six inches)
- 3 tangerines (more, for garnish)
- ⅓ cup Fresh mint (more, for garnish)
Instructions
- Bring 1 cup of sugar and 1 cup of water to a boil in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Of course, if you want to make other ginger-flavored beverages throughout the week, then go ahead and double this recipe. It is great in lemonade, tea or over ice cream.
- 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.
- Thinly slice 3 tangerines and add them to the pitcher.
- Add 1/3 cup of fresh mint leaves to a glass with barely enough sake to cover and mull them. We aren't using much mint in this recipe because its only purpose is to brighten the drink. I am not a huge fan of super sweet beverages and the mint adds a clean finish to this beverage.
- Add the mulled mint and the remaining sake to the pitcher.
- Add the chilled ginger syrup to the pitcher and mix well. I threw in a few more mint leaves because they are just so gorgeous with the bright orange tangerine slices. Almost too pretty to drink...almost!
- For each glass you are going to serve the sangria in, sugar coat the rim. Just pour about 1/4 cup of granulated sugar into a shallow plate. Wipe the rim of the glass with a tangerine slice and then twist the wet rimmed glass in the sugar. Makes it all sparkly!
- Enjoy!
