Sun Masamune - cocktail ideas

Sake is the latest mixing sensation in New World Cocktails, proving to be the ideal base in a clear and low to medium level alcoholic beverage. Sake is a gentle and delicate mixer easily and harmoniously blending an earthy dry, yet delicate flavour to most chosen cocktails. With there now being several premium varieties and styles of fresh sake readily available, the opportunities to develop and grow this new taste sensation are boundless. Sake cocktails display exceptional taste, purity and smoothness. Respect the Tradition, Celebrate the Evolution. Mixing with Sake proves you can improve on a good thing.

Sake can be enjoyed either mixed or alone but preferably not on your own. KAMPAI!


	BLOODY MARY-SAN Glass: 285ml Hi-Ball Glass Garnish: Celery Stick Method: Build in Glass Ingredients: Ice 50ml Go-Shu Junmai Sake 30ml Lemon Juice (Beaten Raw Egg -optional) Fill with Tomato Juice Dash Tabasco Sauce Dash Worcestershire Sauce, salt, pepper


	BLUSHING GEISHA Glass: 285ml Hurricane Glass Garnish: Strawberry and Cocktail Umbrella on side Method: Using two separate blenders, blend in each with ice and carefully pour the separate ingredients into a long glass whilst it is being tilted. Ingredients: (Blender 1) 30ml Go-Rin Sake 25ml Midori 25ml Malibu (Blender 2) 30ml Strawberry Liqueur 3-4 Strawberries


	BONSAI BUDDY Glass: 285ml Hi-Ball Glass Garnish: Swizzle Stick Method: Shake Sake, Whisky, Egg White and Sugar, strain into glass, top with soda water Ingredients: 25ml Go-Shu Sake 25ml Suntory Whisky 1 X Egg White 1 X teaspoon of Castor Sugar Small Squeeze of Fresh Lemon Ice Soda Water


	EAGER NINJA Glass: 140ml Cocktail Glass Garnish: Cherry and Slice of Lime/Lemon on Rim Method: Shake and strain Go-Rin Sake, Midori, Malibu and Pineapple Juice and pour into glass. Sink the Blue Curacao and Raspberry cordial Ingredients: 15ml Go-Rin Sake 15ml Midori 15ml Malibu 15ml Pineapple Juice 5ml Blue Curacao 5 ml Raspberry Cordial


	FUJI SUNSET Glass: 140ml Champagne Saucer Garnish: Maraschino Cherry on rim Method: Shake with Ice and strain into chilled champagne saucer Ingredients: 50ml Go-Shu Junmai 25ml Maraschino Liqueur 25ml Lemon Juice 25ml Orange Juice Dash Grenadine, Ice


	GINZA Glass: 140ml Cocktail Glass Garnish: Orange or Banana Slice and Red Cherry Method: Shake with Ice and strain Ingredients: 30ml Go-Shu 40 15ml Tia Maria or Kalua 30ml Crème de Grand Marnier 30ml Pineapple Juice 30ml Orange Juice


	GOSHU-GEISHA Glass: 90ml Martini Glass Garnish: Strawberry with Umbrella Method: Shake with Ice Ingredients: 50ml Go-Rin 25ml Parfait Amour 8 ml Lemon or Lime Juice dash of egg white ice


	GOSHU BLUE STINGER Glass: 140ml Champagne Saucer Garnish: Maraschino Cherry on rim Method: Shake with Ice and strain into chilled champagne saucer Ingredients: 50ml Go-Shu Blue 50ml white Crème de Menthe Liqueur 15ml Blue Curacao Liqueur Ice


	GO-SHU GONDALIER Glass: 90ml Cocktail Glass Garnish: Twist of Lemon rind Method: Build over Ice Ingredients: 30ml Go-Shu 40 30ml Galliano 10ml Grenadine


	HAI-TAI Glass: 285ml Hi-Ball Glass Garnish: Pineapple Spear, Sugar Cane Stick (if Available), Mint Leaves, Nasturtium Flower or Cooktown Orchid, Lime Slice Shell, 2 X Straws Method: Shake with Ice and pour Ingredients: 30ml Go-Rin 15ml Ume Shu 15ml Armaretto 15ml Tanduay Rhum (dark rum) 15ml Orange Curacao 30ml Lemon Juice 30ml Sugar Syrup 10ml Lime Juice Ice


	GINGER JACK Glass: 270ml Footed Hi-Ball Glass Garnish: Apple peel threaded inside glass, lemon slice and mint sprig on rim Method: Stir with Ice and pour Ingredients: 30ml Go-Shu Sake 15ml Green Ginger Wine 100ml Ginger Ale 15ml Lime Juice 30ml Apple Juice 30ml Lemon Juice Ice


	KIWI-HI Glass: 285ml Hi-Ball Glass Garnish: Kiwifruit Slice on Side Method: Blender with Ice Ingredients: 1 peeled Kiwifruit (Chinese Gooseberry) 30ml Go-Shu Junmai 30ml Midori 30ml Cointreau 45ml Lemon Juice dash sugar syrup, ice


	MAMMA-SAN-SOOTHER Glass: 185ml Old Fashioned Glass Garnish: N/A Method: Serve in glass over Ice Ingredients: 25ml Amaretto 50ml Go-Shu Junmai Ice


	MUSUME MAGIC Glass: 300ml fancy cocktail glass Garnish: Half Orange Slice on Rim and Cocktail Umbrella Method: Blend with Ice and pour Ingredients: 60ml Peach Liqueur 30ml Go-Shu Nama 15ml Mango Liqueur 60ml Pineapple Juice 60ml Orange Juice 1 X Fresh Mango 1 X Fresh Peach


	HONEY BUCKET Glass: 300ml Brandy Balloon Garnish: Dip glass rim in Honey and crushed Macadamia nuts, Cherry on rim Method: Blend all ingredients and pour into prepared glass Ingredients: 30ml Go-Shu 40 30ml Frangelico 15ml Kalua 15ml Advocaat 30ml Honey 100ml Fresh Cream


	OKINAWA ICED TEA Glass: 285ml Hi-Ball Glass or Bamboo Tumbler Garnish: Lemon/ Lime Twists and Mint Leaves with Sugar Cane stick if available Method: Build in glass and stir Ingredients: 50ml Go-Shu Junmai 50ml Go-Rin 25ml Ume-Shu 25ml Shochu, Soju or Vodka 30ml Lemon Juice 15 ml Vanilla Coke (Mainly to Colour) and Ice


	PACHINKO SPRITZER Glass: 330ml Hi-Ball Glass Method: Stir Sake, Umeshu and juice and pour into glass over ice, top with soda Ingredients: 50ml Go-Shu Sake 50ml Ume-Shu 100ml Apple & Pear Juice 50ml Pear Nectar Ice Soda water


	PAPPA-SAN-SOOTHER Glass: 185 ml Old Fashioned Glass Garnish: N/A Method: Serve in glass over Ice Ingredients: 25ml Amaretto 25ml Ume-Shu 50ml Go-Shu 40 Ice


	PARTY-SAKE SAPPHIRE Glass: 180ml Champagne Flute Garnish: ½ slice Citrus on Rim with Cherry and Cocktail Umbrella Method: Gently pour Liqueurs into glass followed by sake then top to 2/3 rd with Icy cold champagne. Float Pineapple crush on top, Garnish Rim Ingredients: 10ml Blue Curacao 10ml Banana Liqueur 10ml Crème de Menthe 50ml Go-Rin Sake (Chilled) Champagne 2/3rds (Chilled) Top with Pineapple Crush fruit juice


	PIMM'S NO. 1 SAKE CUP Glass: 285ml Hi-Ball Glass Garnish: Orange and Lemon slices, Cherry, Cocktail Umbrella, Cucumber Skin, swizzle stick and straws Method: Build over Ice Ingredients: 50ml Go-Shu Junmai or Nama 35ml Pimms No.1 Cup


	PINK RADY Glass: 285ml Hurricane Glass Garnish: Lemon Wheel and Cherry on side, swizzle stick and straw Method: Dash of Bitters in Glass, rotate then dispose of bitters. Add ice cubes, Sake and soda water. Ingredients: 50ml Sake 3 dashes Angostura bitters 2 to 3 cubes of ice


	SAKEARITA Glass: 140ml Margarita Glass, salt-rimmed Garnish: Lemon Wheel on side Method: Shaken briskly with ice and strained Ingredients: 30ml Go-Shu 40 or Go-Shu Blue 30ml Lemon Juice 15ml Cointreau ½ Egg White


	SAKE BONDI Glass: 285ml Hurricane Glass Garnish: Mint Leaf, Pineapple Triangle and Maraschino Cherry on side Method: Pour Blue Curacao into glass. Blend other ingredients with ice and pour Ingredients: 15ml Blue Curacao 15ml Crème De Menthe 15ml Midori 15ml Triple Sec 25ml Go-Shu Blue, Nama or Go-Rin 50ml Pine and Orange Juice


	SAKE DAIQUIRI Glass: 140ml Champagne Glass Garnish: Slice of Lemon on Rim Method: Shake with ice and strain Ingredients: 45ml Go-Rin or Go-Shu Nama 30ml Lemon Juice 15ml Sugar Syrup ½ Egg White


	SAKE-MAC Glass: 210ml Old Fashion Spirit Glass Garnish: Lemon Twist Method: Build over Ice Ingredients: 50ml Daiginjo Sake (Go-Shu 40) 50ml Drambuie


	SAKE MARTINI Glass: 90ml Cocktail Glass Garnish: Twist of Lemon or Olive on toothpick in the glass Method: Stir over ice and strain Ingredients: 45ml Dry Sake 20ml Dry Vermouth


	SAKE SUNSHINE PUNCH Glass: 285ml Hurricane Glass Garnish: Orange Wedge, Pineapple Leaves and a Maraschino Cherry Method: Blend with Ice and pour Ingredients: 45ml Go-Rin Sake 45ml Peach Liqueur 25 ml Coconut Liqueur 15ml Banana Liqueur 50ml Tropical Fruit Juice 3 X Fresh Strawberries


	SAKE BILLABONG Glass: 285ml Hi-Ball Glass Garnish: Slice of Lime on Rim , Pineapple Spear in Glass, Straw Method: Pour Chartreuse over ice into glass, add sake and top with pineapple juice then add lime juice last Ingredients: 50ml Go-Shu sake 25ml Green Chartreuse top with Pineapple Juice 20ml Lime Juice


	SAKE-KAKURI Glass: 140ml Martini Glass Garnish: N/A Method: Stir and strain the first 3 ingredients into glass and sink the Lemon Juice Ingredients: 15ml Mango Liqueur 30ml Pimms 15ml Go-Rin 5ml Lemon Juice


	SAKE SLIPPER Glass: 90ml Cocktail Glass Garnish: Slice of Lemon on Side Method: Shake with Ice and strain Ingredients: 30 ml Midori 30 ml DaiGinjo Go-Shu 40 30 ml Lemon Juice


	SAKE SUNRISE Glass: 285ml Hi-Ball Glass Garnish: Orange Wheel, C'tail Umbrella & Cherry on side, swizzle stick, straws Method: Build over ice Ingredients: 60ml Go-Shu 5ml Grenadine Top up with Orange Juice and Ice


	SALTY SAMURAI Glass: 285 ml Hi-Ball Glass - Salt-rimmed Garnish: Salt tipped Pineapple Spear & a swizzle stick Method: Shake and pour over ice. When drinking don't use a straw - drink straight from salt-rimmed glass. Ingredients: 60 ml Go-Shu Junmai or Junmai Supa-Dry 30ml sugar syrup top with Grapefruit Juice Ice


	SILKEN TREASURE Glass: 90ml Cocktail Glass Garnish: Interior Taste Ingredients of Apricot Conserve and a Strawberry Method: Stir over Ice, strain and top up with Champagne Ingredients: 30ml Go-Rin 15ml Umeshu 15ml Peach Liqueur Champagne to top-up Apricot Conserve Strawberry, Ice


	SINGAPORE SWING Glass: 285ml Hi-Ball Glass Garnish: ¼ Orange Slice, Mint, Cherry, Swizzle Stick, Straw Method: Shake with Ice and pour Ingredients: 30ml Go-Shu "Junmai" or Nama Sake 30ml Cherry Brandy 15ml Triple Sec dash Angostura Bitters 30ml Pineapple Juice 30ml Orange Juice 30ml Lime Juice 15ml Benadictine


	SUNNY-G Glass: 90ml Cocktail Glass Garnish: 1 X small Pineapple Wedge Method: Build over Ice Ingredients: 30ml Go-Rin 30ml Mango Liqueur 30ml Galliano


	TOJO COLLINS Glass: 285ml Hi-Ball Glass Garnish: Lemon Wheel and Maraschino Cherry on side Method: Pour ingredients over cracked ice in glass and top with soda water Ingredients: cracked ice 60 ml Lemon Juice 1 X teaspoon sugar 100 ml Go-Shu Soda water Lemon Slice and Maraschino Cherry


	TOKYO TIGER Glass: 285ml Hi-Ball Glass Garnish: Slice of Lemon, Mint, Straws and Sugar Cane or Swizzle Stick Method: Build over Ice Ingredients: preserved ginger piece 50ml Go-Rin 25ml Go-Shu 25ml Shochu or Gin 15 ml lime cordial top-up with ginger beer top with soda water Lemonade or Dry Ginger Ale (or both)


	TYPHOON-SHU Glass: 210 ml Hurricane Glass Garnish: Orange Slice, Cherry, Inside-Out Cocktail Umbrella, and 2 Straws Method: Shake with Ice and Pour Ingredients: 30ml Go-Shu Junmai 30ml Passoa 15ml Lime Cordial 45ml Lemon Juice 45ml Sugar Syrup Top with Go-Shu 40