“Everyone loves to do sake bombs—no matter what the age!” says mixologist Michael Monrreal of his Kumi Bomb ($8), a libation at chef Akira Back’s Kumi Japanese Restaurant + Bar at Mandalay Bay.
But this is not your status quo sake bomb. Gone are the days of dropping a shot glass of warm sake into a pint of beer, which is then typically chugged and slammed onto the bar upon completion. This sake bomb has gone to etiquette school and come out a refined concoction. Sparkling sake bubbles and cassis drop into a copper tumbler filled with a lemon-blueberry blend for a punch of sensational sweetness, followed by a clean finish.
Veterans rejoice and beginners beware: The instant inebriation of the classic sake bomb remains—and plenty of it.
½ oz. crème de cassis
2 oz. Mio sparkling sake
1 oz. Stoli Blueberi
¾ oz. fresh lemon juice
¼ oz. simple syrup
Method: Pour cassis in short shot glass, then top with Mio sparkling sake. k Add Stoli, lemon juice and simple syrup to a shaker with ice, shake and strain into copper tumbler.