Wokka Saki & The World’s Wedding Cocktail

As I had discussed previously, I am an enormous fan of Wokka Saki. If you are unfamiliar with the spirit, it is a relatively new type of flavored vodka that merges vodka and sake together. While most flavored vodkas are enhanced with specific fruits or other components, Wokka Saki’s incorporation of sake allows for the distinct essences to transcend into the blended spirit, creating a flavored vodka with unparalleled complexity more similar to a very lightly flavored gin. While exquisite on the rocks, Wokka Saki has become a popular choice among mixologists. Last year, Wokka Saki was mixed into the Kenzo Wokkatini by Scott Gemmell to win the Drinks International Cocktail Challenge.

Wokka Saki’s aroma is full of nectarines and some peaches, though unlike most who have reviewed this product, I find the nectarine to be dominant. On the palate, Wokka Saki mellows the expected bite of the vodka well, which based on the strong alcohol aroma is unexpected. This allows for the grainy flavors of the vodka to emerge. The fruit aromas are also reinforced on the palate, but in a subtle way which distinguishes Wokka Saki from most flavored vodkas, which almost seek to hide the fact that they are still selling vodka. Wokka Saki’s finish is superb, carrying the nectarine and peach flavors throughout.

Wokka Saki’s mixological possibilities are endless. I have had original cocktails which mix everything from X-Rated Fusion Liqueur (beware - not recommended) to vermouth. As with most new cocktail creations, the most prominent problem with Wokka Saki cocktails seems to be the overuse of syrup through candy schnapps or simple syrup. This is a critical error because it defeats the purpose of using Wokka Saki, which as Gary Regan notes in his review is unique because of its ability to acquire flavor without the use of sugared components. Simple syrup has its place in cocktails using Wokka Saki (I even use it in mine), but it needs to be minimal. If using a syrup, experiment with spice flavored syrups (ginger syrup works extremely well) which add an additional dimension to potential Wokka Saki cocktails. Orgeat also is dynamic in cocktails with Wokka Saki. These recommendations should give you a start if you want to experiment yourself.

In creating my own cocktail with Wokka Saki, I wanted to develop a drink that was capable of being mixed with common ingredients and maintained the traditions of classic cocktails. Doing so would require a cocktail that would highlight the characteristics of Wokka Saki. The fundamental principle of mixology maintains that a drink’s the sum is greater than the parts. Wokka Saki sets the bar high, but here is my attempt:

 

The World’s Wedding

2 oz Wokka Saki
.75 oz Cointreau
.5 oz Lemon Juice
3 Dashes Simple Syrup
2 Dashes Bitters

Combine all ingredients and shake well in a shaker. Strain into a cocktail glass. Garnish with an orange twist.

 

Continuing the bartender’s tradition of naming drinks for guests who try them first, I named this drink for a couple who are engaged and regularly spend time at my bar, allowing me to experiment and use them as guinea pigs. The combination of vodka and sake in Wokka Saki are promoted as an East meets West approach. This marriage of vodka and sake merges two traditions together, joining the world’s approaches to alcohol creation. The cocktail allows for the properties of the Wokka Saki to be displayed while adding the orange and citrus components of the cocktail. The bitters is most influential midway through the taste, and the cocktail finishes with fruitier components. Hopefully, you will find this cocktail as enjoyable as I do. If you have any feedback, I would love to hear it! If this cocktail doesn’t work for you, just pour Wokka Saki over ice. Pick up a bottle and you will not regret it.