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Where EAST meets the Northwest

COLORFUL COCKTAIL. An uku rouge cocktail is seen at The Culinary Institute of America Copia in Napa, California. Named for its red (rouge, in French) and floating (uku, in Japanese) elements, it is best prepared with a bright, Junmai-style saké and Cotes du Rhone red wine. (John Barkley/The Culinary Institute of America via AP)

From The Asian Reporter, V27, #12 (June 19, 2017), page 13.

Wine, saké, and orange juice makes a memorable cocktail

By The Culinary Institute of America

As any food lover knows, our culinary creations have a natural best friend, one that is so ingrained in the food world that the Culinary Institute of America (CIA) has entire programs dedicated to its study — wine.

Food’s favorite companion has been a part of our dining tradition as far back as 4100 B.C.E., but despite its long, rich history, it remains a mystery to many of us. With seemingly endless origins and varieties, it can be daunting to choose the right wine, and even avid wine-drinkers may feel as though they are simply guessing.

And while being a wine expert is not essential to the enjoyment of a glass of wine, there is a satisfaction that comes from knowing your way around a wine list. Luckily, CIA has you covered.

The uku rouge is one of our favorite cocktails. Named for its red (rouge, in French) and floating (uku, in Japanese) elements, the cocktail is best prepared with a bright, Junmai-style saké and Cotes du Rhone red wine, though any medium-bodied red wine will work. The cocktail is visually beautiful, with deep red wine literally floating on top of the orange-hued blend of saké, sweet vermouth, and orange juice.

With its combination of flavors and ingredients, the uku rouge is a chameleon. It is refreshing enough to enjoy during a cocktail party on your back patio, but also transitions beautifully as an aperitif before a summer dinner party. And with three different types of wine, it will give you an opportunity to show off all of your new wine trivia.

This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.

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Uku Rouge

Servings: 1

Start to finish: 5 minutes

2 ounces Junmai-style saké

1 ounce sweet vermouth

1 ounce freshly squeezed orange juice

1 ounce Cotes du Rhone, or other medium-bodied red wine

Fill a cocktail shaker with ice and add the saké, vermouth, and orange juice. Shake vigorously, then strain into a rocks glass over fresh ice.

Holding a spoon cup-side-down over the glass, slowly pour the wine over the back of the spoon, so it falls gently into the glass and floats above the other ingredients.

Nutrition information per serving: 156 calories (1 calorie from fat); 0 g fat (0 g saturated, 0 g trans fats); 0 mg cholesterol; 4 mg sodium; 10 g carbohydrate; 0 g fiber; 2 g sugar; 1 g protein.

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