Red Geisha Recipe

Chill glass

Place a coupe or rocks glass in the freezer or fill it with ice water to chill while you prepare the cocktail (about 5 minutes).

Add ice to a cocktail shaker until roughly half full (about 1 cup).

Pour 4 oz Kikusui Perfect Snow Nigori sake into the shaker.

Add 1 oz strawberry nigori or 1 oz strawberry purée to contribute fruit body and slight texture.

Add 1 oz lychee juice (or canned lychee syrup strained) to bring floral sweetness and lychee aroma.

Add 0.5 oz fresh lime juice to balance the sweetness with bright acidity.

If you prefer a slightly sweeter cocktail, add 0.25 oz simple syrup. Taste note: Kikusui nigori is naturally sweet and creamy, so omit if you want a drier finish.

Cap the shaker and shake vigorously for 8–12 seconds. Because nigori is unfiltered and slightly viscous, shaking helps incorporate the fruit elements and chill the mixture, but avoid extended shaking to preserve delicate aromatics.

Discard the chilling ice or water from your glass. Fill the chilled glass with fresh ice if serving on the rocks, or leave it chilled and strain for a neat/coupe presentation.

Double-strain the cocktail into the prepared glass using a fine mesh strainer to remove any large fruit solids and excess pulp. For a more textural experience, you may skip the fine strain and use only the shaker strainer.

Garnish with a sliced fresh strawberry or a peeled lychee on a pick, and a lime wheel or wedge. Add a mint sprig if desired for an herbal accent.

Serve immediately. Suggestion: stir gently once in the glass if served on the rocks to integrate as the ice begins to melt.

Hull and slice the fresh strawberry, or peel and pit a canned/fresh lychee for garnish. Thread onto a pick or place on the rim.

Cut a lime wheel or wedge and place on the rim. Lightly slap the mint sprig between your palms (if using) to release aroma and tuck behind the fruit garnish.