…It’s all part of the hipster quest.
After a lunch at Miya’s Sushi in New Haven, I got the bright idea that infusing sake with herbs from my garden would make a delicious drink. My plan wasn’t entirely successful, but Edison didn’t invent the light bulb on his first try either. Here’s what I did, so you can learn from my mistakes and come up with your own sake science experiment.
- Mason jar
- Coffee filter
- Some other container
- Half a mag of plain sake
- 2 sprigs rosemary
- 1 sprig thyme
- 6 or 7 peppercorns
- 1 “twist” freshly ground pepper
- Wash and dry a mason jar. Fill most of the way up with sake.
- Wash herbs and pat dry.
- Add herbs, peppercorns, and pepper to sake.
- Let the jar sit in a cool, dark area for two days.
- Strain the infused sake into another container using a coffee filter in a colander. Pour the strained sake back into the mason jar, or a sterilized jar if you don’t plan on drinking it within a day or two.
- Serve chilled.
Where I think I went wrong was letting the herbs infuse for two days – one day probably would have done it, but by the second day my concoction really tasted like a pine tree. (This didn’t stop me from drinking all of it, but I had to get it REALLY chilled first.) It paired well enough with some smoked trout that Mike and I happened to have on hand, maybe because both flavors were “outdoorsy.” But for my next attempt at infusion, I’m going to try fruit or hot peppers instead – stay tuned!