The Kyoto Cocktail

Chef Lynne's Kyoto Cocktail was such a hit this weekend, we thought we'd share the recipe with those of you not lucky enough to have had a taste. It was so refreshing, we wish we could drink it every day!

Kyoto Cocktail

Ingredients (serves 4-6, depending on how thirsty you are!)

3 T fresh thyme, finely chopped

2 T fresh grated ginger

4 Meyer Lemons (add one for garnish)

1/2 C Stirring's Blood Orange Bitters

3/4 C Black Currant Fruit Syrup or Black Currant Liqueur (Creme de Cassis would work, too)

1 1/3 C Saké

1 bottle Prosecco

Chili Oil (optional)

1. Juice lemons and mix with thyme, ginger, Saké, blood orange bitters, and black currant syrup. Mix well and allow mixture to settle.

2. Pour Prosecco and lemon-sake mixture into serving glasses in equal proportions. Stir well.

3. Drizzle with chili oil and stir (optional).

4. Garnish with slice of Meyer lemon and enjoy!

And a few tips we learned while making this marvelous creation:

• It's best to make the lemon-Saké mixture ahead of time and let it sit in the fridge for a couple of hours to let the flavors settle in. If you do so, you can strain the mixture before serving--it gets rid of the little leafy bits and ginger pulp, and you still hang on to all the flavor.
• After straining, add whole sprigs of thyme for some extra aroma.
• Some people love ginger, others don't. If you're a lover, heap it on--an extra tablespoon won't hurt (and throw in the chili oil, too, if you're really daring!) If not, feel free to reduce the amount.
• When mixing, we suggest equal proportions of the Prosecco and lemon-sake mixture, but experiment with it--you might find a small splash of the mixture is just right for you. Or, you might want just a touch of fizz with your lemon-Saké-ginger juice.