Sake Sunrise

• 1 liter of room-temperature sake (any sake)
• 1 cup hot sake, just below boiling
• 1 tablespoon dried apricot
• 1 tablespoon dried peach
• 1/2 teaspoon ginger
• 1/4 stick vanilla pod (about 1 inch on the pod)

1. Combine dry ingredients in a closeable basket strainer.
2. Immerse in hot sake and steep two hours.
3. Add room-temperature sake, and leave in a cool place (40 to 55 degrees).
4. Infuse (strainer in liquid) for one week.
5. Remove strainer.
6. Serve chilled, shaken with ice.
7. Sake will keep one week, refrigerated.

liter, hot sake, apricot, peach, ginger, vanilla

Taken from cooking.nytimes.com/recipes/10645 (may not work)