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    Home / Drinks

    Grapefruit, Ginger, and Lemongrass Sake Cocktails

    Published Apr 1, 2014

    Jump to Recipe Print Recipe

    refreshing Grapefruit, Ginger, and Lemongrass Sake Cocktails

    I used to only order sake occasionally, always at a Japanese restaurant, and always hot. But a recent dinner with sake expert (and chef and artist) Miwa Wang inspired me otherwise.

    ingredients on a table

    Miwa worked as a sake retailer for nearly a decade, and she knows sake inside and out. That evening, she described the intricate sake-brewing process to me and our mutual friend, photographer Shelley Eades, over glasses of chilled rice wine, both of which gave me a newfound appreciation for the stuff. So I started picking up a bottle or two here and there, and sipping it on the occasional afternoon or evening, (sometimes but not always with Asparagus Sushi Bowls) enjoying its clean flavor and relatively low alcohol content (well, relative to, say, straight whiskey or gin – not that I drink that in the afternoon, Mom).

    grapfruit halves

    Sake has a slightly lactic, funky taste that I've grown to enjoy on its own, and not just to wash down sushi. I reckoned that its delicate flavor would pair well with tangy pomelo juice. Pomelos are like giant grapefruits, and their flesh is dense, bright pink, and sweeter than grapefruit. (As a bonus, you can use the skin to make a helmet [a.k.a., Pomelmet] for your cat.) Since pomelos are most often found in Southeast Asian cuisine, I decided to add a bit of lemongrass and fresh ginger to the mix.

    muddling ingredients

    I lugged home two giant, yellow orbs the size of my head, sawed one open, and tried to squeeze it on our little plastic juicer. The head of the juicer made nary a dent in the large fruit, so I changed tactics and used my hands to try to squeeze out the juice.

    ingredients muddled

    bottle of sake

    After about ten minutes of strenuous squeezing, I had acquired a measly half cup of juice (not to mention a killer upper-body workout). At that point, I didn't care how concentrated in color or flavor the juice was, I was never juicing another pomelo until I acquired a set of giant man hands. I'm willing to work fairly hard for a good drink, but not that hard.

    cocktail poured into jar
    cocktail being stirred

    So I grabbed a grapefruit out of the fridge and within thirty seconds had enough juice for several drinks. Grapefruit sake cocktails it was.

    lemongrass in sieve over jar

    cocktail in a jar

    lemongrass in sieve

    Since heating ginger and lemongrass alters their flavors, I decided to muddle them with sugar rather than making a simple syrup. (Plus, you get more instant gratification that way.) Muddling helps to extract the flavors, and it also helps the sugar begin to break down and dissolve. (Muddling the fibrous ginger and lemongrass is a bit labor intensive, so if you're making a large batch of these, do yourself a favor and pulse these ingredients together in a food processor.) In go a bit of meyer lemon and grapefruit juices, and then the sake. Stir, strain, and pour it over ice. (Or for stronger drinks, shake with ice and strain into chilled glasses.)

    cocoktail being poured

    I like Sho Chiku Bai's Nama Sake, which is organic and made in Berkeley, and has a smooth, clean flavor that pairs nicely with the delicate ones in this drink. You could also use a high-alcohol sake for more of a kick. I tried a sparkling sake, but the only type available was too sweet for the drink, not as clean-tasting as the Sho Chiku Bai.

    Grapefruit, Ginger, and Lemongrass Sake Cocktail

    In these cocktails, the delicate flavor of the sake comes through clearly. You get a kick of floral spice from the ginger, which softens into tart, floral grapefruit and a hint of exotic lemongrass. The flavors blend together smoothly, and since the drink is made with sake, you can have a glass and still get some work done (as Jay pointed out this afternoon before heading to the bedroom for a nap).

    glasses of cocktail

    If you can't find lemongrass, know that the cocktail is good without it, too. If you don't do alcohol, you could try a virgin version with fizzy water or coconut water in its place.

    top down shot of Grapefruit, Ginger, and Lemongrass Sake Cocktails

    More Cocktail Recipes:

    • Pink Grapefruit Vieux Mot
    • Nim Nam {Ginger Vodka Cordial with Vanilla, Lemon, and Honey}
    • Ginger Rhubarb Bee's Knees
    • Sparkling Citrus, Lillet & Prosecco Punch

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this sake cocktail recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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    Pink Grapefruit, Ginger, and Lemongrass Sake Cocktails

    Print Recipe Pin Recipe
    You are going to love these refreshing sake cocktails!
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Total: 10 minutes
    Servings: 2 drinks.

    Ingredients

    • 2 tablespoons packed chopped lemongrass (tips reserved for optional garnish)
    • 1 tablespoon packed chopped ginger root
    • 1 tablespoon organic, blonde cane sugar
    • 2 tablespoons strained meyer lemon juice (or 1 tablespoon regular lemon juice plus 1 additional tablespoon grapefruit juice) (1 ounce)
    • 6 tablespoons strained pink grapefruit juice
    • 1 cup dry sake (such as Sho Chiku Bai's Junmai-Shu / Nama Sake) (8 ounces)
    • ice

    Instructions

    • In a measuring pitcher or jar, vigorously muddle together the lemongrass, ginger, and sugar until the mixture is broken down fairly well, about 30 seconds. Add the lemon juice, muddle a bit longer, then stir in the grapefruit juice and sake. (Optionally let the mixture steep for 5 minutes or up to several hours in the refrigerator for a stronger flavor.) Strain the mixture through a fine mesh sieve and into a jar or cocktail shaker filled halfway with ice, pressing on the solids to extract all the good stuff. Stir or shake the mixture for 10 seconds to chill, then strain into two wine glasses filled partway with ice. Garnish with a lemongrass tip, if you like, and serve.

    Notes

    Since citrus can vary in sweetness, feel free tweak this to your taste, adding more lemon or grapefruit if the drink is too sweet, more sugar if you'd like it a bit sweeter.
    If you don't have meyer lemons, use 1 tablespoon regular lemon juice, and adjust the sugar if needed.
    If I were making these for a crowd, I would pulse together the ginger, lemongrass, and sugar in a food processor, then stir it into the citrus juices and sake and chill until ready to serve, whereupon I'd strain the whole thing through a fine-mesh sieve and into a large serving pitcher.
    I've made this with both the bright pink Rio Red grapefruits and also with the lighter, orange-pink Marsh Rubys. While the brighter fruits give the drink a prettier hue, I prefer the more subtle, complex flavor of the paler Marsh Rubys, though either one works just fine.
    If you want more ginger-lemongrass flavor, let the muddled cocktail steep for 5 minutes, or up to several hours in the fridge, before straining and serving.
    For a stronger drink, strain the shaken cocktail into chilled glasses with no ice.
    For a more refreshing drink, add ice and a bit of sparkling water to the glasses.
    All ounce measurements here are by volume.
    Nutritional values are based on one of two drinks.

    Nutrition

    Calories: 216kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 139mgSugar: 11gVitamin C: 17.9mgCalcium: 6mgIron: 0.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Pink Grapefruit, Ginger, and Lemongrass Sake Cocktails

    Since citrus can vary in sweetness, feel free tweak this to your taste, adding more lemon or grapefruit if the drink is too sweet, more sugar if you'd like it a bit sweeter. If you don't have meyer lemons, use 1 tablespoon regular lemon juice, and adjust the sugar if needed. If I were making these for a crowd, I would pulse together the ginger, lemongrass, and sugar in a food processor, then stir it into the citrus juices and sake and chill until ready to serve, whereupon I'd strain the whole thing through a fine-mesh sieve and into a large serving pitcher. I've made this with both the bright pink Rio Red grapefruits and also with the lighter, orange-pink Marsh Rubys. While the brighter fruits give the drink a prettier hue, I prefer the more subtle, complex flavor of the paler Marsh Rubys, though either one works just fine. If you want more ginger-lemongrass flavor, let the muddled cocktail steep for 5 minutes, or up to several hours in the fridge, before straining and serving. For a stronger drink, strain the shaken cocktail into chilled glasses with no ice. For a more refreshing drink, add ice and a bit of sparkling water to the glasses.

    All ounce measurements here are by volume.

    Makes 2 drinks

    2 tablespoons packed chopped lemongrass (tips reserved for optional garnish)
    1 tablespoon packed chopped ginger root
    1 tablespoon organic, blonde cane sugar
    2 tablespoons (1 ounce) strained meyer lemon juice (or 1 tablespoon regular lemon juice plus 1 additional tablespoon grapefruit juice)
    6 tablespoons strained pink grapefruit juice
    1 cup (8 ounces) dry sake (such as Sho Chiku Bai's Junmai-Shu / Nama Sake)
    ice

    In a measuring pitcher or jar, vigorously muddle together the lemongrass, ginger, and sugar until the mixture is broken down fairly well, about 30 seconds. Add the lemon juice, muddle a bit longer, then stir in the grapefruit juice and sake. (Optionally let the mixture steep for 5 minutes or up to several hours in the refrigerator for a stronger flavor.) Strain the mixture through a fine mesh sieve and into a jar or cocktail shaker filled halfway with ice, pressing on the solids to extract all the good stuff. Stir or shake the mixture for 10 seconds to chill, then strain into two wine glasses filled partway with ice. Garnish with a lemongrass tip, if you like, and serve.

    Grapefruit, Ginger, and Lemongrass Sake Cocktails in a glass

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    Reader Interactions

    Comments

    1. Anoushka says

      April 01, 2014 at 8:04 am

      beautiful photos! looks super yummy.

      Reply
      • Alanna says

        April 01, 2014 at 8:32 pm

        Thanks, Anoushka!

        Reply
    2. Katrina @ Warm Vanilla Sugar says

      April 01, 2014 at 10:15 am

      This looks lovely!! Such a yummy recipe!

      Reply
      • Alanna says

        April 01, 2014 at 8:32 pm

        Thank you, Katrina!

        Reply
    3. Kelli @ The Corner Kitchen says

      April 01, 2014 at 1:15 pm

      I don't have a lot of experience with cocktails....I enjoy drinking them, but when it comes to making them I'm at a loss. So, one of my goals for the year is to get a good cocktail or two under my belt, and this lovely drink absolutely fits the bill! Gorgeous photos!

      Reply
      • Alanna says

        April 01, 2014 at 8:38 pm

        Aw, thank you, Kelli! I kind of make cocktails like a baker - I'd be a lousy bartender. So glad you like these guys! :)

        Reply
    4. Grandbabycakes says

      April 01, 2014 at 1:50 pm

      I am not big on making cocktails but I am certainly big on drinking them. These are so gorgeous and I love the fresh combo of flavors.

      Reply
      • Alanna says

        April 01, 2014 at 8:42 pm

        Thanks, Jocelyn!

        Reply
    5. Cheri Savory Spoon says

      April 01, 2014 at 1:55 pm

      Love the way this drink looks, your presentation is gorgeous, love the little side note to your mom.

      Reply
      • Alanna says

        April 01, 2014 at 8:42 pm

        Aw, thank you, Cheri.

        Reply
    6. dana says

      April 01, 2014 at 2:47 pm

      Absolutely stunning!

      Reply
      • Alanna says

        April 01, 2014 at 8:42 pm

        Thanks, Dana!

        Reply
    7. Sprittibee says

      April 01, 2014 at 8:52 pm

      I don't drink, but I love your photos. You have skillz woman. Mad cooking and photo skillz. <3 I wish you were in Austin. I would so come hang out with you.

      Reply
      • Alanna says

        April 01, 2014 at 9:18 pm

        Aw! Thanks, Heather - you are too sweet. I wish I were in Austin, too - it sounds like a super cool place.

        Reply
    8. DessertForTwo says

      April 01, 2014 at 9:25 pm

      These photos absolutely take my breath away. And the flavors are my favorite! Must make!

      Reply
      • Alanna says

        April 02, 2014 at 5:13 am

        Aw, thank you! We obviously have similar tastes – currently lusting after your tahini chocolate chip cookies. Yum!!!

        Reply
    9. Rochelle Hutchinson says

      April 02, 2014 at 12:26 pm

      Such a beautifully photographed drink and I Love the flavour combos

      Reply
      • Alanna says

        April 03, 2014 at 12:49 am

        Thanks, Rochelle!

        Reply
    10. ronniesheppard says

      April 02, 2014 at 4:15 pm

      So...this is all I'm drinking ever again.

      Reply
      • Alanna says

        April 03, 2014 at 1:00 am

        Aw! Thanks, Ronnie. :)

        Reply
    11. Erin @ The Speckled Palate says

      April 02, 2014 at 7:38 pm

      Gorgeous images, and what an interesting drink recipe! I cannot wait to try this because it sounds like my kind of cocktail!

      Reply
      • Alanna says

        April 03, 2014 at 1:02 am

        Thanks, Erin! The light was so nice that afternoon - I got lucky. :)

        Reply
    12. Danguole says

      April 03, 2014 at 6:10 am

      Stunning photos, Alanna! Every. Single. One.

      I like sake but have never tried it in cocktails--I'll have to do that soon! I love the flavors here. Can never get enough lemongrass!

      Reply
      • Alanna says

        April 04, 2014 at 5:00 pm

        Wow, thank you, Danguole - that's exactly how I feel about all of your photos, so your words mean a lot to me. I had a lot of fun shooting this one.

        I'm completely sold on the sake cocktail. I tried making this same drink with white rum, but I found it too harsh - the softness of the sake let the other flavors come through. And I'm with you re: lemongrass, too.

        Reply
    13. Jessica says

      April 04, 2014 at 3:03 pm

      I've never had a sake cocktail but this one sounds right up my alley with lemongrass and grapefruit.

      Reply
      • Alanna says

        April 04, 2014 at 5:01 pm

        Hi Jessica, yes, we seem to have similar tastes in cocktails! Your thai basil lemongrass one with coconut water sounds right up my alley, too.

        Reply
    14. Monet says

      April 05, 2014 at 6:27 pm

      Oh sweet friend. How beautiful! The first drink I ordered in public (illegally at 18...oops!) was a cool and refreshing sake. I'd love to make this cocktail!

      Reply
      • Alanna says

        April 05, 2014 at 9:42 pm

        Ha! That's awesome, Monet! Thanks for the sweet note. :)

        Reply
    15. Sini │ my blue and white kitchen says

      April 06, 2014 at 10:31 am

      Propably spring's most beautiful cocktail. Love it!

      Reply
      • Alanna says

        April 08, 2014 at 5:05 pm

        What a sweet thing to say - thank you, Sini! Kind of in love with your site right now. :)

        Reply
      • Sini | my blue and white kitchen says

        May 08, 2014 at 2:22 pm

        Thank you so much, Alanna. Sorry for replying this late; didn't saw your reply until now. Just read your post on the cookbook article. I'm sorry about you being disappointed but proud of you for listening to your inner voice (and getting opinions from others!). There will sure be an offer that both is and feels good! Thank you for sharing your experiences with us readers. xo, Sini

        Reply
      • Alanna says

        May 08, 2014 at 4:25 pm

        Sini! Thank you so much for saying all that. :)

        Reply
    16. [email protected] says

      May 08, 2014 at 4:41 am

      Your food photography is just too good!! Gorgeous gorgeous! Not a fan of sake much but your pics are convincing me so hard to give it another try!

      Reply
      • Alanna says

        May 08, 2014 at 5:48 am

        Hi Ami, Thank you so much for the sweet note! I think sake's just like wine in that there's a wide range of quality. The kind I used here is highly likeable, in or out of these cocktails. :)

        Reply
    17. Kathy says

      November 21, 2014 at 3:44 pm

      Making a variation of these for my dinner party tonight! Also BEAUTIFUL pictures! :)

      Reply
      • Alanna says

        November 23, 2014 at 1:47 am

        Awesome! Thanks!

        Reply
    18. Cheyanne @ No Spoon Necessary says

      January 16, 2015 at 11:05 pm

      I love sake cocktails! This sounds delicious... perfect way to start the weekend. Totally making this! Love your photography, gorgeous shots!

      Reply
      • Alanna says

        February 25, 2015 at 5:24 pm

        Aw, thank you!! Hope you loved 'em. :)

        Reply
    19. Katherine says

      February 25, 2015 at 4:12 pm

      I have a serious problem with this post: your Pomelmet link is broken. How am I to serve this delightful, appealing recipe to guests if my cats aren't wearing their Pomelmets?

      Reply
      • Alanna says

        February 25, 2015 at 5:25 pm

        Oh nooooo! Thank you for drawing my attention to this dire oversight - the problem has been remedied.

        Reply
      • Katherine says

        February 26, 2015 at 3:50 pm

        I am so glad I asked. Now if I could just stop giggling and get back to work... I could try this with Tom but am concerned about the hospital bills. For myself.

        Reply
      • Alanna says

        February 26, 2015 at 6:47 pm

        Is Tom your cat or your husband?? Hoping the former.

        Reply
    20. Anonymous says

      April 11, 2015 at 9:25 pm

      Here's coconut lemongrass infused sake with much less fuss - http://shop.sakeone.com/product/Moonstone-Coconut-Lemongrass

      Reply
    21. Dbakeca says

      April 14, 2015 at 2:13 pm

      These are so gorgeous and I love the fresh combo of flavors.

      Reply
      • Alanna says

        April 15, 2015 at 11:17 pm

        Thanks!

        Reply

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