| Drink | Sake Champagne Mojito, sparkling welcome drink |
| Sake | 4 cl (1 cl per glass) |
| Sugar | 2 tsp. light cane sugar (½ tsp. per glass) |
| Lime | 2 pcs. (½ lime per glass) |
| Sparkling | 1 bottle semi-dry champagne, cava or cremant |
| Mint and ice | 4-5 mint leaves per glass, large ice cubes |
| Glasses | 4 (based on the amounts per glass) |
Tip
Use mint syrup instead of mint leaves to shorten the preparation time.
About Sake
Sake is a Japanese spirit that has been a traditional and popular drink among the Japanese for many centuries and of course still is. Traditionally, Sake is drunk with food and especially at a warm temperature, which is considered good Japanese custom as the bouquet of the rice wine is released by heat, but Sake can also be enjoyed cold and at room temperature. Today, however, more and more Japanese people are using sake in a variety of drinks, especially the younger generation.
Japan's global popularity has led to Sake not only being drunk in Japan, but also around the world, and especially in Denmark we love a glass of Sake with our sushi. So take the plunge and experience the Japanese spirit!
Sake in brief
Wikipedia describes sake as a Japanese drink made by fermenting rice that has been polished to remove the bran. It is often called rice wine, but the brewing is closer to beer than wine. Sake is typically around 15 to 20% alcohol, and most bottles are diluted to roughly 14 to 16%. It is served cold, at room temperature or warm. See the range under sake in the shop.
The mojito and the Sake Champagne Mojito
We have not found any documented history for the Sake Champagne Mojito itself. But the mojito has one. Wikipedia says Havana in Cuba is regarded as its birthplace, although the origin is debated. The name may come from mojo, a Cuban lime-based seasoning, or from mojadito, Spanish for lightly wet.
Our Sake Champagne Mojito and a classic mojito
| | Our recipe and a mojito |
| Base | Sake, 1 cl per glass (ours) / white rum, 45 ml (IBA) |
| Lime | ½ lime per glass (ours) / 20 ml lime juice (IBA) |
| Sweetness | ½ tsp. light cane sugar per glass (ours) / 10 ml white cane sugar (IBA) |
| Mint | 4-5 leaves per glass (ours) / 6 sprigs (IBA) |
| Top | Champagne, cava or cremant (ours) / soda water (IBA) |
Our version uses sake and sparkling wine instead of rum and soda water, and it steeps for half an hour before it is topped up.
About the ingredients in your Sake Champagne Mojito
You will find the sake under sake. For the top you can choose between champagne, a cava or a cremant. The recipe says semi-dry, so check the bottle. Lime, mint and cane sugar you get where you usually do. They are not linked here.
Tips for your Sake Champagne Mojito
Use large ice cubes so they melt slowly. Give the mint leaves time so the flavor comes out. If you do not have half an hour, mint syrup can be a shortcut. Top up with the sparkling wine last, so it does not go flat.
My verdict on the Sake Champagne Mojito
It is a nice drink for a welcome, when you want something other than just bubbles. The mild taste of the sake sits behind the mint and lime, and the sparkling wine keeps it light. It takes a little preparation because of the steeping time, so it suits best when you have time before the guests arrive.
Frequently asked questions about the Sake Champagne Mojito recipe
What is a Sake Champagne Mojito?
A variation of a Champagne Mojito with sake in the bottom of the glass along with mint, lime and sugar. The glass is topped up with champagne, cava or cremant. It suits welcome drinks all year round.
What goes into a Sake Champagne Mojito recipe?
2 tsp. light cane sugar, 4 cl sake, 2 limes, 1 bottle of semi-dry champagne, cava or cremant, fresh mint leaves and ice cubes, preferably large.
How do you make a Sake Champagne Mojito?
Muddle mint leaves in the glass, add sugar, lime juice and sake, and let it steep for half an hour. Add ice cubes and top up with champagne, cava or cremant.
How many glasses does the recipe make?
It does not say directly, but the amounts per glass in the method are ½ tsp. sugar, ½ lime and 1 cl sake. That matches four glasses from the ingredient list.
What is sake?
Sake is a Japanese drink made from fermented rice, often called rice wine. According to Wikipedia it is typically about 15 to 20% alcohol. It can be served cold, at room temperature or warm.
What is the difference between a mojito and a Sake Champagne Mojito?
According to the IBA, a mojito is made with white rum, lime juice, mint, sugar and soda water. Ours uses sake instead of rum and champagne, cava or cremant instead of soda water.
Which sparkling wine should I use?
The recipe mentions semi-dry champagne, cava or cremant. You can see a selection under champagne in the shop.
Can I use mint syrup?
Yes, our tip is to use mint syrup instead of mint leaves if you want to save time.
Why should the glasses steep for half an hour?
So the sugar dissolves and the mint leaves begin to release flavor before you top up with the sparkling wine.
Where does the mojito come from?
According to Wikipedia, Havana in Cuba is regarded as the birthplace of the mojito, though the origin is debated. We have not found a documented history for the Sake Champagne Mojito itself.
Read more about cocktails
Find all our drink recipes here at Whisky.dk. Also try Sailor's Wife or Espresso Martini. You can also read Wikipedia about the mojito and sake.
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