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Ginger Saketini

Combining the distinctive flavors of cucumber and ginger with the elegance of the Junmai sake, sweetened slightly by a touch of lemon and sugar.

Recipe by Martha Chong
Photo by Erin Gleeson

Erin Gleeson is the New York Times best selling author and artist behind The Forest Feast cookbook series.


Ginger Coins 2
Sho Chiku Bai Classic Junmai Sake 2.5 oz
Lemon Juice 0.25 oz
Simple Syrup 0.25 oz
Lemon 1


Muddle the ginger coins
Shake and double strain into a chilled cocktail glass