Bottoms Up

Boozy and Brightly Colored, This St. Junmai Cocktail Has Us Feeling Blessed

Boozy, brightly colored, nuanced in flavor, and easily prepared -- what's not to love about this creative cocktail recipe? Autumn and winter are peak grapefruit season, so we'll jump at any chance to add a bit of luscious, ruby juice to our drinks. The natural tartness pairs well with the clean, acidic profile of junmai sake; combined with a bit of vodka for that extra liquory oomph and some St. Germain to round it out with florality, this cocktail is just as refreshing as it is unique. Oh, and prosciutto is involved, because prosciutto is always a good idea.

St. Junmai Cocktail

Total Time: 10 minutes
Yield: 2

  • 3 thin slices prosciutto
  • ¼ teaspoon sugar
  • 4 ounces junmai sake
  • 2 ounces vodka (optional)
  • 2 ounces fresh red grapefruit juice
  • 2 teaspoons St. Germain
  • 6 dashes citrus bitters
  • Using a non-stick griddle pan over medium-high heat, crisp the prosciutto slices. Flip from side to side as the meat curls and blisters, occasionally applying pressure with a spatula. Cook for approximately 5 minutes, remove from heat, and let cool.
  • Break the prosciutto into pieces and put it in a food processor, add sugar, and buzz until the two become a powder. Place the mixture on a plate. Rub a grapefruit wedge along the rim of the cocktail glass until soaked with juice. Place the glass upside down on the plate, rolling the rim to coat it with the prosciutto-sugar mix.
  • Fill a metal cocktail shaker halfway with ice, and add the sake, vodka, grapefruit juice, St. Germain, and citrus bitters. Shake vigorously, and strain into the cocktail glass. 
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