Clementines aren’t just for Christmas, and this smoky sake cocktail is a very tasty and sophisticated way to use up any you still have knocking around in the fruit bowl.
Sake and smoked clementine
For the burnt clarified clementine juice
For the drink
70ml good-quality sake – we use Terada Honke’s Gonin Musume
30ml burnt clarified clementine juice (see above and method)
5ml agave nectar
First make the burnt clarified clementine juice. Using tongs, hold the clementine directly over the flame of a gas ring (or put it on a metal barbecue net) and grill, turning regularly, until the skin is blackened and evenly grilled all over. Set aside to cool down to room temperature, then peel off and discard the charred skin. Juice the fruit, then pass the juice through a fine strainer to remove any remaining solids.
To make the drink, put everything in a small pan and heat gently until warmed through to about 40C (alternatively, microwave it in a heat-resistant glass for 20 seconds at 600W). Pour into a short, stubby wine glass or brandy snifter, and serve ungarnished.
Gento Torigata, head mixologist, Pantechnicon, London SW1