happy friyay friends! you made it!!! i still have some work to do tonight and tomorrow for a charity event we are catering, but i'm feeling extra grateful today. 

wes has some changes and transitions happening, so he was home three days in a row this week. it is always a sweet treat to get a glimpse into what working with him every day will be like. we even got to spend some time with my brother and parents at a delicious sushi dinner at our favorite local spot. we had a bomb evening full of tasty fresh fish, japanese bar snacks and smooth sake. by some miracle, we had a little of our sake bottle left to take home. so it was a natural ingredient for today's friyay cocktail. 

honey lemon saketini
serves: 1 cocktail
prep time: 2 minutes
active time: 1 minute
total time: 3 minutes
ingredients: 3 oz sake. 1.5 oz lemon juice. .5 tsp honey. 2 sage leaves, finally chopped. 1 cup ice. 1 pretty ice cube for garnish. 3 mandarine slices for garnish. martini glass for serving. shaker. strainer. 

fill your shaker with ice.

over the ice, combine the sake, lemon juice, sage and honey.

shake well to combine.

place your pretty ice cube in the martini glass with the mandarine slices.

strain the liquid into the martini glass.

serve and enjoy!

xo, a

honey lemon saketini
serves: 1 cocktail
prep time: 2 minutes
active time: 1 minute
total time: 3 minutes
ingredients: 3 oz sake. 1.5 oz lemon juice. .5 tsp honey. 2 sage leaves, finally chopped. 1 cup ice. 1 pretty ice cube for garnish. 3 mandarine slices for garnish. martini glass for serving. shaker. strainer.
fill your shaker with ice.
over the ice, combine the sake, lemon juice, sage and honey.
shake well to combine.
place your pretty ice cube in the martini glass with the mandarine slices.
strain the liquid into the martini glass. serve and enjoy!

one of my biggest pet peeves in the kitchen is waste. it drives me nuts when i let things go bad or if i spill something usable. so at every opportunity, i try to use every part of an ingredient. 

which leads me to a simple, but super effective ingredient you are probably throwing away.
citrus peels can be used in a variety of ways to add flavor, color or a little style to whatever you are eating and drinking. you can use the peel before the fruit, just store it after you peel it in a plastic bag or airtight container in the fridge until you are ready to use it. now pretty much any citrus fruit works for any of the following methods so have fun and get creative! 

skinny twist
uses: small pieces can be mixed with sugar to garnish a cocktail glass. can be used in any size to decorate cakes, bars and other desserts. larger twists can be used to garnish cocktails. you will need a channel knife which can be found HERE. 

hook the edge of the knife into your citrus. apply pressure with your thumb and slide the channel knife around the circumference of the citrus. 

lift the knife when you have the desired length. 

citrus twist
uses: cocktail garnish. beer garnish. cake decoration. food or beverage garnish.
to execute the twist, you will need a veggie peeler. you may have one in your home, but if not, you can get one HERE.

start by hooking your peeler into the citrus towards the top (where the citrus was picked off the tree). apply pressure and drag the peeler around the circumference of the citrus, guiding it towards the bottom.

lift the peeler when you have the desired length.

citrus zest
uses: GREAT flavor adder!!! use it in marinades, dressings, frostings, batters, doughs for great flavor with no extra liquid. it can also be used to decorate desserts, add color to a plate or mixed with fresh herbs as a coating for goat cheese. you can always peel and finely chop the peel, but a micro plane is a great help! you can get one HERE. 

hold the citrus against the micro plane. drag the citrus against the grate. 

continue until you have your desire amount. notice that it collects on the back of the micro plane so you may need to wipe it to release some of the zest. 

enjoy!
xo, a