Sake for summer: Fun, fruity sangria recipes featuring sake

So much better than a sake bomb.

Summer Sake Sangria


24 oz Gekkeikan Sake
12 oz Gekkeikan Plum Wine
3/4 cup fresh watermelon, cubed
1 1/4 cups fresh honeydew melon, cubed


Muddle ½ cup watermelon with 1 cup honeydew melon. Add the sake and plum wine and let infuse. Add the remainder of the melon, ice and stir well. Top with ginger ale.


Ginger Plum Punch


28 oz Kobai Plum Wine
4 oz Domaine de Canton liqueur
2 cups fresh honeydew melon, cubed
1 bunch fresh mint leaves
7 oz Zipang Sparking Sake


Combine the plum wine, ginger liqueur, melon and mint in a pitcher. Muddle lightly and let infuse. Add ice, stir and top with Zipang Sparkling Sake.


Sake Berry Punch


32 oz Gekkeikan Sake
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 bunch fresh mint leaves
4 oz simple syrup
1 oz ginger ale


Lightly muddle the berries, mint and simple syrup. Add the sake and let infuse. Add ice, stir and top with ginger ale.

Cool Sparkle


24 oz Gekkeikan Plum Wine
1 cup cucumber, thinly sliced
1 cup fresh strawberries, sliced
4 oz honey
7 oz Zipang Sparking Sake


Muddle the cucumber, strawberries and honey. Add the sake and let it infuse. Then add ice, stir and top with Zipang Sparkling Sake.


Fruity Sake Sangria


28 oz Gekkeikan Sake
4 oz Kobai Plum Wine
1 green apple, sliced
1 cup fresh honeydew melon, cubed
1 orange, sliced
1 oz soda water


Lightly muddle the fruit, add the sake and plum wine, and let infuse. Add ice, stir well and top with soda water.

click to enlarge Peach and Plum Sake Sangria - TheCulinaryGeek via Flickr
TheCulinaryGeek via Flickr
Peach and Plum Sake Sangria

Peach and Plum Sake Sangria
  • Gekkeikan
  • Peach and Plum Sake Sangria

Sangria is always a favorite sipper during the warm days of summer. But why limit yourself to using wine as a base for it?

Get a little creative and put an Asian spin on your sangria with these fun, inventive sangrias, cocktails and punches that utilize sake in many different forms. And fear not: they're not going to taste like straight up rubbing alcohol like that warm, cheap sake served at many sushi restaurants does (and hopefully won't bring back memories of your bad experiences with sake bombs).

Recipes courtesy of Gekkeikan.


Peach and Plum Sake Sangria

28 oz Gekkikan Sake
14 oz Kobai Plum Wine
2 Fresh Peaches, sliced
2 Fresh Plums, sliced
2 oz Soda Water

Muddle the fruit, add the sake and plum wine and let infuse. Add ice and stir well. Top with soda water.

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