Restaurants are experimenting and ‘shaking up’ their summer cocktails by incorporating shaved ice, including Soothsayer restaurant in New York City.
Serving a refreshing Vietnamese-inpsired frozen cocktail by incorporating flavors from Southeast Asia, Soothsayer’s executive chef/owner Stephan Brezinsky combines the sweetness from the agave nectar and sake and mixed with puree from the citrusy Philippine hybrid fruit Calamansi, creating a bright, vibrant and cool flavored beverage, perfect for a hot summer day.
By Chef Stephan Brezinsky
- 1/4 cup Agave Nectar
- 1/4 cup Calamansi Puree
- 1/3 cup Sake
- 2 cups Ice Cubes
Preparation: Combine ingredients into blender and mix. Garnish with Calamansi fruit and mint leaf.