Right up there with all-you-can-eat sushi, California Rolls and pink-hued slices of ginger, the Sake Bomb is a treasured staple of Americanized Japanese restaurants. Though no one knows for sure who first thought to plunge a shot of cheap sake into a tall glass of even cheaper beer, some say it was invented by United States soldiers occupying Japan following World War II. Whatever the case, we do know for certain that there’s something wonderfully satisfying about pounding on a table and watching as the aftershocks cause shot after shot of sake to kerplunk into a circle of Sapporos. While we would never recommend Sake Bombing anywhere that doesn’t clearly offer the shot and beer deal on the menu, we do recommend trying it at least once—the right way. Here’s how to properly do a Sake Bomb.
Chopsticks, preferably a pair that’s flat on two sides
Japanese beer, like Sapporo
Sake (we like ours cold but feel free to use hot sake if that’s your thing)
Fill the shot glass with sake and fill the pint with beer, leaving enough room for the sake so the glass doesn’t overflow—unless you’re willing to clean up the mess.