Hello, friends. I’m here to help you ring in the weekend with this easy, light sake sangria. I am actually enjoying a glass while writing this. To be clear, it’s Thursday night, not Friday morning. I’m not so much of a lush that I drink in the morning, even on Fridays (unless someone hands me a glass of champagne and calls it brunch). I am tired, yo. I love my blog and am very proud of how things are going around here, but today I made three recipes and photographed four (one was leftover from last night). I can’t arrange one more piece of parsley or slice of plum for at least 12 hours. Who knew that cooking, taking and editing photos, writing, and constantly marketing your recipes could be so much work? Well, actually that kind of does sound like a lot of work, but it’s so fun and rewarding that it’s worth all the hours spent. I get so excited every time I have a new dish to share with you! Enough about me, let’s talk about wine, sake to be exact. You need to like sake to like this recipe. If you don’t, perhaps you’d like to browse my other cocktails and choose something else for your happy hour drink this week. I did not add much to this sake sangria, so it tastes very light, like slightly fruitier-than-normal sake. It would be great to serve with sushi or other Japanese fare. As a plain old wine lover, this sake sangria couldn’t take the place of traditional sangria, but I would definitely make it again if I was in the mood for a sake cocktail.
| Prep Time | 5 minutes |
| Cook Time | 480 minutes |
| Servings |
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- 1 plum pitted and sliced
- 1 nectarine pitted and sliced
- 1 red pear cored and sliced
- 750 milliliters Japanese sake
- 1/4 cup vanilla vodka
Ingredients
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Rate this recipe!
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- Place fruit, sake, and vodka in a clear pitcher. Gently stir together.
- Allow sake and fruit to soak for 8 hours or longer before serving over ice. Cheers!
I didn't try this myself, but I think this would be great topped with a couple ounces of ginger ale. Let me know if you try that!
[email protected] says
This looks so refreshing!!! I’m loving your Friday Happy Hour… can’t wait to see what is next! Pinned!
The Weary Chef says
Thanks so much, Deb! I usually don’t know what it will be until Wednesday or Thursday! :)
[email protected] says
Looks delicious! I love sake and nectarines! I’m sure it would be great with a little ginger ale added. Will have to try!
The Weary Chef says
Thanks, Christin! I am excited to follow your blog. Spicy and Southern are right up my alley ;)
The Weary Chef says
A week off?! That’s crazy talk ;) My first draft of this didn’t have sake, and I almost shared that one instead or both. It was plum, vanilla vodka (you could use your whipped cream vodka instead), chambord, and seltzer. It turned out pretty sweet, and I ran out of seltzer so couldn’t make another one to fiddle with the proportions.
Liz says
looks yum :-) Practically a fruit bowl! I believe I am out of sake and will have to sit this one out. Though I like the peach-vodka thing so may be tinkering.
I seriously suggest you take a week off. We won’t go anywhere, promise. But you deserve a break!!!!! You do fantastic work, so no sense burning yourself out here.
The Weary Chef says
A week off?! That’s crazy talk ;) My first draft of this didn’t have sake, and I almost shared that one instead or both. It was plum, vanilla vodka (you could use your whipped cream vodka instead), chambord, and seltzer. It turned out pretty sweet, and I ran out of seltzer so couldn’t make another one to fiddle with the proportions.
The Weary Chef says
A week off?! That’s crazy talk ;) My first draft of this didn’t have sake, and I almost shared that one instead or both. It was plum, vanilla vodka (you could use your whipped cream vodka instead), chambord, and seltzer. It turned out pretty sweet, and I ran out of seltzer so couldn’t make another one to fiddle with the proportions. (P.S. Sorry if you got emailed twice with this reply.)