Sake Shooter Food

JAPANESE OYSTER SHOOTERS

Steps:

• Whisk mirin, sake, soy sauce, rice wine vinegar, and wasabi powder together in a bowl. Allow the mixture to sit at room temperature for 2 hours so that the sediment sinks to the bottom of the bowl.
• Shuck oysters and place 2 oysters in each shooter glass.
• Ladle 2 tablespoons of the mirin mixture into each glass, without disturbing the sediment at the bottom. Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

SAKE BOMB

Steps:

• Fill a Collins glass with the beer.
• Pour the sake into a shot glass. Place 2 chopsticks on top of the glass and balance the shot glass on the chopsticks.
• While doing the "sake chant" the guest beats on table until shot glass falls into the beer glass.

CUCUMBER SAKE SHOTS

Steps:

• For the Cucumber Shot Glasses: Cut 4 (2-inch) long pieces out of the cucumber. Use a melon baller to carefully scoop out flesh from 1 end, leaving a 1/2-inch bottom on the other end. Repeat with remaining cucumber pieces, reserving cucumber flesh.
• For the Sake Shots: Combine cucumber flesh with lime juice in a blender. Blend until smooth, about 15 seconds. Pour cucumber puree through a fine mesh strainer, reserving 1/2 cup of cucumber juice. Add sugar and set aside.
• Pour watermelon rum and sake into a cocktail shaker filled with ice cubes. Add reserved cucumber juice and shake vigorously. Pour into cucumber shot glasses. Serve immediately.

MAD SCIENTIST SHOOTERS

Steps:

• Combine 1/3 cup green melon liqueur with 1 cup tonic water in a liquid measuring cup and pour into 12 plastic test-tube shot glasses (available at party-supply stores). If you set them under black light, they'll glow in the dark thanks to the tonic.