Hou Kui Sake Orchid Spritz
An elegant, low-key spritz built on Tai Ping Hou Kui with sake, yuzu, and sparkling water—floral and refined, with an easy alcohol-free version too.
Tai Ping Hou Kui's smooth, orchid-scented profile makes it a refined base for a delicate spritz. Brewed and chilled, the tea adds a floral, mellow depth that pairs gracefully with the clean rice notes of sake.
Yuzu (or a mix of lemon and lime) brings a bright, aromatic citrus lift that complements the tea's orchid fragrance, while sparkling water keeps the whole drink light, crisp, and effortless to sip.
Because Hou Kui is so low in astringency, it can be shaken or stirred without turning harsh. Brew it gently and chill it well so the floral character stays front and center against the sake and citrus.
For an alcohol-free version, leave out the sake and use a splash of white grape juice with the yuzu, then top generously with sparkling water. You keep the same elegant, floral spritz—an ideal celebratory drink without the alcohol.
Ingredients
- 60 ml junmai sake
- 90 ml chilled strong-brewed Hou Kui tea
- 15 ml yuzu juice (or equal parts lemon and lime)
- 10 ml simple syrup
- Sparkling water to top
- Ice cubes
- Lemon twist and edible flower for garnish
How to make it
- 1Brew 2 tbsp Hou Kui in 1 cup of 80°C water for 2–3 minutes, then chill completely.
- 2Add the sake, 90 ml chilled tea, yuzu juice, and simple syrup to a mixing glass with ice.
- 3Stir gently for about 15 seconds until well chilled.
- 4Strain into an ice-filled wine glass.
- 5Top with sparkling water and garnish with a lemon twist and an edible flower.
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