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A great cocktail is the result of passion and precision.

Using 100% Arkansas-grown rice varieties selected for quality and character, every bottle of Origami Sake reflects our commitment to sustainability from farm to bottle.

A great cocktail is the result of passion and precision." 

Using 100% Arkansas-grown rice varieties selected for quality and character, every bottle of Origami Sake reflects our commitment to sustainability from farm to bottle.

Ingredients:

  • 2 oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
  • .5 oz egg white
  • 1 oz Thai basil simple syrup
  • .25 lemon juice
  • .25 lime juice
  • Garnish: Thai basil leaf

Thai Basil Syrup Recipe:

  • 2 cups water
  • 1/2 cup sugar
  • 1 oz fresh Thai basil
  • Place ingredients in a bag. Remove air, seal, and sous vide at 56 degrees Celsius for 1 hour 20 mins.

 Preparation:

  • In a shaker muddle a Thai basil leaf with the simple syrup
  • Add the sake, lemon, lime juice, and egg white
  • Dry shake
  • Add ice and shake again
  • Strain into Nick & Nora glass
  • Garnish with a single thai basil leaf on top of egg white foam
 

Hot Springs Sour

Ingredients: 

  • 2 oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
  • 2 oz lavender honey simple
  • 1 oz lemon juice
  • 1/2 oz butterfly pea flower (for color)

Lavender-Honey Simple Syrup:

  • 1/2 cup granulated sugar
  • 1/2 cup hot water
  • 2 tbsp lavender buds
  • 1 tbsp honey
  1. Stir ingredients together until sugar is dissolved
  2. Strain lavender buds and discard.

 

Preparation:

  • Shake and strain into a chilled coupe glass
  • Garnish with a sprig of lavender and orange slice

 


 

Lavendaze

Ingredients:

  • 2 oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
  • 1 oz Cachaca
  • .5 oz Cardamom Simple Syrup (Can make or use Pink House Alchemy's alternative)
  • .5 oz fresh lime juice
  • .25 oz Japanese melon liquor
  • 2 dashes of Bittermens Burlesque bitters
  • 1 egg white

Cardamom Simple Syrup recipe:

  • 1.5 cups water
  • 1.5 cups granulated sugar
  • 2 tablespoons fresh cardamom seeds
  1. Grind the cardamom seeds with a mortar and pestle
  2. Bring water to a boil in a small saucepan
  3. Add the cardamom seeds and allow to simmer for 15 minutes
  4. Add the granulated sugar and stir occasionally until the sugar is completely dissolved
  5. Allow to steep for one hour. Strain.

Preparation:

  • Combine all ingredients in a Boston shaker
  • Reverse dry shake
  • Strain into a coupe glass
  • Garnish with one split cardamom pod

 By: Alexandria Bryan



 

The Supercell

Ingredients:

  • 2.5 oz. A Thousand Cranes Sake
  • 1.5 oz. Grapefruit Juice
  • 2 oz. Grapefruit Rosemary Ginger Syrup

Grapefruit Rosemary Ginger Syrup:

  • 3 grapefruit slices
  • 4 sprigs of rosemary
  • 1 tablespoon fresh chopped ginger
  • 1 cup sugar
  • 1 cup water
  1. Combine all in a saucepan
  2. Heat to just boiling
  3. Remove from heat and let steep for 30 minutes

 Preparation:

  • Add all ingredients to a shaker
  • Strain into ice-filled glass.
  • Garnish with rosemary and grapefruit wheel
  • Serve in a chilled coupe or ma
By: Misty Willbankss

Petit Jean Paloma

Ingredients:

  • 2oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
  • 1oz Suze
  • .5oz Yellow Chartreuse
  • .75oz Lemon
  • .25oz Honey Simple (1:1 Ratio)
  • 3 Spritzes Absinthe in glass before straining 

Preparation:

  • Shake mixture
  • Double strain into a coupe glass
  • Garnish with a dehydrated Lemon 

By: Darren Houston from The Pantry

All Seeing Eye

Ingredients: 

  • 2oz A Thousand Cranes Sake
  • 1oz Empress Gin
  • .75oz Aperol
  • .5oz Giffard Ginger
  • .5oz Lemon
  • .5oz Ocean Spray Grapefruit
  • 1 dash Ms. Better’s Foaming Bitters

Preparation:

  • Shake mixture
  • Pour into a Collins glass with ice
  • Garnish with a big basil leaf.

By: Darren Houston from The Pantry

Flying Monarch

Ingredients:

  • 1.5oz of Thousand Cranes Sake
  • .75oz Butterfly pea infused Gin
  • .25oz Fresh lime juice
  • .5oz Violette liquor

Preparation:

  • Shake and strain into a Nick & Nora glass
  • Garnish with a styled lemon peel

By: Jesse Vega from The Boat Tow

Murasaki

Ingredients:

  • 3oz White Lotus Sake (please invert the bottle 2-3 times before using)
  • 1oz Infused Cucumber Aspen Vodka
  • .75oz Fresh lemon juice
  • .25oz Honey simple syrup
  • 1.5oz Lychee puree
  • 4 drops of Saline Solution

Preparation:

  • Shaken and poured into Colin's glass
  • Garnished with a cucumber ribbon
  • Sunken house-made blackberry rosemary lemon syrup

By: Jesse Vega from The Boat Tow

Kyūri Cooler

Ingredients:

  • 2oz White Lotus (gently invert the bottle 2-3 times before pouring)
  • 1oz Honey-Sriracha-Rooibos Syrup*
  • .75oz lemon juice
  • A spoonful of greek yogurt

Honey-Sriracha-Rooibos Syrup

  • 1 Cup Honey
  • 1 Cup Water
  • 1 tablespoon sriracha
  • 1 tablespoon rooibos tea
 
  1. Bring water to low boil.
  2. Add honey, sriracha, rooibos
  3. Stir until honey is dissolved.
  4. Let steep for 10 minutes and strain
 

Preparation:

  • Shake all ingredients
  • Strain into rocks glass
  • Top with crushed ice
  • Garnish with orange wheel

By: Sam Bilyeu

Temper Tantrum

INGREDIENTS:

  • 2oz A Thousand Cranes sake
  • .5 Toki Japanese Whiskey
  • .33 oz fresh lemon juice
  • .25 Allspice Dram
  • .25 Liquor 43
  • .25 Simple Syrup
  • 1 dash Angostura Bitters

Preparation: 

  • Combine ingredients into a mixing glass
  • Stir with ice for approximately 20 revolutions
  • Strain into a short rocks glass
  • Add 2-3 1" cubes
  • Garnish with a dehydrated lemon wheel studded with three whole cloves.

By: Alexandria Bryan

Little Firecracker