Yam Sake Martini
Cristian Molina, Rouge Tomate, New York City / January 2013
This recipe is from To Your Health!
- 2 oz. Junmai Ginjo Sake
- 1 1/2 oz. yam puree (see recipe below)
- 1 oz. carrot juice
- 1/2 oz. orange juice
- 1/2 oz. yuzu juice
- 1/2 oz. lemon juice
- 1/4 oz. agave syrup
Mix all ingredients; add ice, shake, and strain into a martini glass rimmed with some cinnamon/cumin powder.
Cut Pumpkin and remove seeds (dehydrate them). Slice pumpkin and put in a baking pan with grated nutmeg, cinnamon, and 2 cloves; sprinkle a little water over the pumpkin and cover with foil. Bake for 40 minutes at 400˚F until soft. Remove cloves and scrape the pumpkin from the shell; blend pumpkin until smooth.