Carina Salvi
Yam Sake Martini from New York City's Rouge Tomate.
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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.

Yam Puree
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.