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
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2oz White Lotus sake (gently invert and swirl the bottle before pouring)
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2oz cold brew
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0.5oz vanilla syrup
Preparation
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Shake with ice
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Double strain into a chilled coupe glass
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Garnish with coffee beans
White Lotus Espresso Martini
Ingredients
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2oz White Lotus sake (gently invert and swirl the bottle before pouring)
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1oz Pisco
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.5oz pear, ginger, mint syrup
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2 dashes of bitters
Pear, Ginger & Mint Syrup
- 325g cubed pear (approx. 2 whole pears)
- 25g freshly shredded ginger
- 25 mint leaves (medium-sized)
- 350g sugar
- Method 1 (preferred): Combine all ingredients into a vacuum-sealed bag and place in sous vide bath at 135 F for 2 hours, mixing once or twice throughout by gently rolling the bag in hand. Remove from bath, strain through a fine mesh and refrigerate. Discard solid leftovers, or reserve for ice cream topping, etc.
- Method 2: Combine all ingredients into a sealable container. Let sit at room temperature in a cool, dark space for 48 hours, stirring occasionally. Strain through fine mesh and refrigerate. Discard solid leftovers, or reserve them separately.
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Output: approx. 478g
Preparation
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Stir on ice, and strain into a cold/dry martini glass
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Garnish with a dehydrated pear slice (very thinly slice and pre-treat with citric acid solution or lemon juice and dehydrate at 135 for 6-10 hours until crispy and slightly brittle)
By: Evan Adney
1st Place Winner of the 2024 Craft Cocktail Challenge
Pact Magic
Ingredients
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3oz Origami White Lotus sake (gently invert and swirl the bottle before pouring)
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.5oz lemon juice
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.5oz Giffard Banane du Bresil
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.5oz Giffard Crème de Cacao
Preparation
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In a shaker tin combine the ingredients
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Shake and strain to a Collins glass
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Fill with crushed ice (if crushed ice is unavailable, pour the ice from the shaker.)
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Garnish with a cocktail parasol
By: Merrick Fagan
2nd Place Winner of the 2024 Craft Cocktail Challenge
The Day the Beach Stood Still
Ingredients
- 2oz White Lotus sake (gently invert and swirl the bottle before pouring)
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2 slices fresh apple (about 1/8 of a whole) muddled in a shaking tin
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2oz Matcha Liquor Mix
Matcha Liquor Mix:
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2 teaspoon matcha powder
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1 teaspoon crushed black peppercorns
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2oz limoncello
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2oz Grand Marnier
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2oz Giffard Ginger
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2oz Midori
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.5oz Lime juice
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3 dashes of Curry bitters
Preparation
- Long / Hard Shake
- Double strained
- Double OF Glass
- Large Cube of Ice
- Orange coin in middle of cube
By: Lucas Hornerberger
3rd Place Winner of the 2024 Craft Cocktail Challenge
Orange-Eyed Dragon
Ingredients
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2oz White Lotus sake (gently invert and swirl the bottle before pouring)
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1oz Dolin Genepy
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.75oz Midori Melon
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.75oz Pistachio Orgeat
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.50oz Lemon Juice
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1oz Calpico Original - found at kroger and amazon
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2 dashes of Celery Bitters
Pistachio Orgeat
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50 grams shelled pistachios
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195g Hot water
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Seeds from 2 cardamom pods
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165 grams sugar
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Soak Pistachios in cold water then hot water for 5 minutes each and remove skin/film
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Add Pistachios, 195g hot water, the seeds from 2 cardamom pods and 165g sugar into blender.
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Blend until smooth, approx. 90 seconds. strain through fine mesh or nut bag.
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It’s possible to skip soaking the pistachios in cold/hot water and removing skin, however the orgeat may be more brown than green.
Preparation
- Shake and Strain into footed pilsner glass with crushed ice
- Add a cantaloupe ball garnish
By: Taylor Clark
Sake It To Me
Ingredients
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3oz White Lotus sake (gently invert and swirl the bottle before pouring)
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3oz Cranberry
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1.5oz brown sugar cinnamon syrup
Brown Sugar Cinnamon syrup
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2-quarts dark brown sugar
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1-quart water
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9 cinnamon sticks
- Simmer for 45 min then chill
Preparation
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Served over ice with a toasted cinnamon stick
By: Tyler Jones
Spiced Lotus