I’ve been terribly absent from this blog, I know (but still very active on Instagram if you miss me, and I also got on TikTok since that’s what all the kids are doing these days). To make it up to you, I have a really unique and delicious recipe to share with you today!
It began with me staring at a tub of wasabi in my fridge that I had purchased for a dinner recipe (Shrimp Sushi Bowls from Platings and Pairings, it’s delicious, go make it) and, as usual, wondering… could I mix this with booze? The answer, I’m happy to report, is a resounding yes. Wasabi-infused gin is a marvelous thing. It kept a lot of the flavor but not as much of the spice as I expected – just enough to give your cocktails some zing.
Since I already had cucumbers and ginger syrup on hand, I decided to just lean into the inspiration of sushi with the rest of this drink. I thought the result might be “weird but good,” but instead it turned out unreservedly delicious. The wasabi is right at home with the lime, cucumber, and ginger. Some sake fits the theme and adds a nice softness and flavor, lengthening the drink a bit. I liked it so much I had to share it here, even though I only snapped one photo!
Cucumber Roll
1.5 oz. wasabi-infused gin*
1 oz. sake
3/4 oz. lime juice
3/4 oz. ginger syrup
4 slices cucumber
Muddle cucumber in a shaker and add remaining ingredients. Shake with ice until chilled. Fine strain into a cocktail glass or coupe. Garnish with a piece of toasted nori.
*For wasabi-infused gin: mix 1 tsp. wasabi paste and 1 cup gin in a jar. Seal it up and shake well. Let sit in the fridge overnight. I didn’t even strain mine – most of the wasabi dissolved.
**For ginger syrup, mix 1 cup sugar and 1 cup water in a saucepan. Bring to a simmer, stirring, until sugar is dissolved. Peel and slice a 2-inch piece of ginger and add it to the pan. Simmer, stirring, for one minute. Remove from heat and cover. Let it sit until cooled, then strain out the ginger. Will keep in the fridge for several weeks.