Ginger Sake Cocktail "Sushi" Serving Size - 10 Prepared By - Ellice & Monty Recipe Rating
			3 (1/4-ounce) packets Knox unflavored gelatin 6 ounces sake 10 ounces Simple Syrup I tablespoon very finely minced peeled fresh ginger 12 ounces vodka 6 ounces fresh lime juice FOR GARNISHING 25 to 30 thin slices cucumber Edible gold flakes Tiny-julienne candied ginger
			In a small bowl, sprinkle the gelatin over the sake and let soak for 5 minutes to bloom the gelatin. In a small saucepan over medium-high heat, bring the simple syrup and ginger just to a boil. Remove from the heat. Add the gelatin and sake mixture, and stir to completely dissolve the gelatin. Stir in the vodka and lime juice. Carefully pour the mixture into a plastic wrap-lined 8-inch - square glass baking dish. Cover tightly with plastic wrap, not touching the liquid surface, and refrigerate until the gelatin is completely set, preferably overnight. To serve, unmold the gelatin onto a parchment- or wax paper-lined baking sheet. Remove the plastic wrap and cut gelatin into desired shapes. (I like to use a 1-Inch round cutter or to cut the gelatin into squares.) Serve each piece on a slice of cucumber, and top with a tiny sprinkle of gold and/or ginger, if using.