Sake is experiencing something of renaissance in Australia, with suppliers bringing in ever more interesting varieties every week. Made from polished rice that is fermented and aged, the stuff is as wildly varied in character as wine.
There’s no rule that says you’re obliged to drink sake warmed-up in a tiny earthenware cup - in fact, its refreshingly dry palate and fruity notes make it the perfect ingredient when you’re mixing a cocktail.
As you might have noticed, it’s summer, so it’s a good time to harness the awesome power of refreshment provided by coconuts, in what we’ll dub the Coco-Saké. To make one, simply pour about four parts sake to two parts young coconut juice into a cocktail shaker filled with ice.
Add a shot of tequila (make sure it’s 100 percent agave), a splash of simple syrup, a dash of pineapple juice and a squeeze of fresh lime juice. Shake, and strain into a glass.