Japanese Plum Sangria Take advantage of the sweetness of Japanese plum wine by making sangria. The honey-flavored brandy adds a little extra punch. If you can’t find honey-flavored brandy, substitute with an apple-flavored brandy. Cut plums and oranges are good fruits to include, but grapes, lychees, apples, and pears are delicious when soaked in the sangria, too. PREP TIME: 10 MINUTES CHILL: 4 HOURS MAKES ABOUT 4-6 SERVINGS
Cucumber Saketini This cool cucumber drink offers a most pleasing presentation. As a double treat, once the drink is consumed, the sake soaked cucumbers are quite the delight. PREP TIME: 5 MINUTES MAKES 2 DRINKS
10 paper-thin slices English cucumber (Japanese cucumber) 2 tablespoons vodka 1 cup (250 ml) sake 2 lime twists, optional
Chill 2 martini glasses. Line each glass with half of the cucumber slices. Add vodka and sake to a shaker filled with ice. Shake vigorously for 20 seconds, then pour the mixture into the two glasses. Serve with lime twists, if using.
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Sushi Secrets
2 cups or 16 oz (500 ml) Japanese plum wine 2 cups or 16 oz (500 ml) white wine 1 cup or 8 oz (250 ml) pear nectar 4 tablespoons brown sugar 1⁄ cup or 4 oz (125 ml) honey2 flavored brandy 2 plums, cut into thin wedges 1 seedless orange, cut into thin wedges plus more for garnish 1 quart or 4 cups (1 liter) club soda
1 In a large pitcher, combine the Japanese plum wine, white wine, pear nectar, brown sugar, and honey flavored brandy. Stir well. Add the plum and orange wedges. Cover pitcher and refrigerate for at least 4 hours, or up to overnight. 2 To finish and serve the sangria, add the club soda to the plum wine mixture. Spoon a few of the macerated fruit pieces into each serving glass and add the sangria. If desired, garnish the rims of each glass with fresh orange wedges.