Despite the way it sounds, Sumo in a Sidecar is not the set-up or punchline of an amusing, yet questionable, Dad joke. Rather, it’s the playful name for what is a modern, sake-based, interpretation of the classic Sidecar cocktail. Order a Sidecar and you’ll receive a mix of Cognac, triple sec and lemon juice. This Japanese-inspired detour retains the lemon, while sake and apricot brandy step up to the plate to fill in the gaps.
Both cocktails boast a flavour profile on the sour side of the spectrum. A Sidecar is traditionally made with a 1:1:1 ratio of its core ingredients, and served in a sugared glass, whereas the volumes in this sake-forward recipe have been fine-tuned for balance. And by choosing sake as the primary ingredient, you’re likely to end up with a slightly lower ABV than the Cognac version.
Sumo in a Sidecar is a dependable, easy-to-make drink that feels a bit special, plus the ingredients are unusual enough to shake things up while still being accessible. Made from fermented rice, sake can be sweet, dry, fruity, floral, earthy, nutty, spiced and so much more. The depth and variation of flavour that sake offers is comparable to wine, and there’s so much to discover. If you’re not sure where to start, here’s everything you need to know about sake.
What you get here is a drink that’s fruity and soft, with unexpected complexity. Less leather armchair, more Kyoto sunset. It’s rich yet refreshing, elegant yet powerful – like a sumo wrestler with the grace of a ballet dancer.
