Recipe: Basil and Cucumber Infused Sake-Tini with Ginger and Garlic Edamame

Bring happy hour home with kombucha Sake-Tinis.

One of our favorite parts of the day? Happy hour. More relaxed than lunch and less structured than dinner, happy hour is a designated chunk of time to unwind, eat, and socialize. It doesn’t have to mean heavy food and fruity cocktails—a homemade happy hour can be as nourishing as it is delicious. And with this recipe for Basil and Cucumber Infused Sake-Tinis and Ginger and Garlic Edamame, you can host a healthy, early-evening gathering in your own backyard. Reservations not required.

The cocktail combines TYKU cucumber-infused sake with ginger kombucha, fresh basil, and vodka to create a lighter take on the traditional martini. Paired alongside protein-packed edamame, the end result is a gently-spiced and flavorful combination that keeps you feeling light and playful. Whether you’re post-flow or post-workday, you deserve a minute to celebrate the moment.

Ginger and Garlic Edamame

Serves 2-4


1 package frozen edamame
1 tbsp olive oil
1 tsp fresh garlic, grated
1 tsp ginger, finely chopped
Salt to taste


Boil frozen edamame. Drain and set aside.

Heat olive oil in a large pan over medium-high heat. Transfer drained edamame to the hot pan and sauté 3 to 5 minutes, letting the pods get brown on both sides.

Add grated garlic and  ginger to the pan and toss well to coat. Turn off the heat and continue tossing the beans for 2 minutes.

Transfer beans to a large bowl and let cool for ten minutes. Toss with salt according to taste.

Basil and Cucumber Infused Sake-Tini

Serves 1


1 oz. TYKU Cucumber Infusion Sake
1 oz. vodka
4 oz. ginger kombucha
Fresh basil, a few leaves


In a glass, muddle a few leaves of basil with sake and vodka. Strain into a serving glass.Top glass with ginger kombucha. Garnish with basil leaf.

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