For Goodness Saké
Megu's sweet, light cocktail is refreshing for summer.

There are many schools of thought on saké, the Japanese rice wine. Many won't touch it, some like it hot, others prefer it cold and others only drop it in mugs of beer and commence chugging.

No one can deny, however, that saké is no longer just a staple of late-night karaoke sessions. Not only do some sakés command hundreds of dollars per bottle, the drink has earned a starring role in modern cocktail culture. It's versatile yet delicate, and when used properly it can appeal to even the most diehard of saké cynics.

With that, we bring you a recipe for the Kanpai, courtesy of high-end Japanese restaurant Megu NYC. Wine director Jim Clarke says this cocktail is sweet and fruity, but the addition of the sparkling saké makes the drink light and refreshing for summer. (Yes, we said sparkling saké. You can get a single, small bottle of it for as little as $5 at many wine shops.)

Kanpai
Ingredients:
Five raspberries, muddled
1 oz. Bacardi Lite
1 oz. pineapple juice
1-2 oz. Hou Hou Shu or Tokimeki sparkling saké

Directions: Put all ingredients except the saké into a cocktail shaker with ice. Shake vigorously, then strain the contents into a cold martini glass. Top up the drink with the sparkling saké.

Is there a bar that serves a saké cocktail you like? Tell us about it here.