Saketini
4.3 34 ratings
Ingredients
How to make
Serve in a martini glass
Prepare
- 1 Select and pre-chill a MARTINI GLASS.
- 2 Prepare garnish of thin cucumber slice.
Method
- 3 STIR all ingredients with ice.
- 4 STRAIN into chilled glass.
Garnish
- 5 Garnish with cucumber slice floated on surface.
Flavour profile
23.5% alc./vol. · 1.9 standard drinks · 192 calories
History
A Saketini is usually made with sake and vodka (sometimes gin) in proportions ranging from equal parts through to five parts spirit to one part sake. A preferred ratio is 2 parts vodka to 1.5 parts sake. A spoonful of dry vermouth and half a spoonful of dry gin can be added for subtle complexity. High quality sake is recommended, and a mandolin should be used to thinly slice the all-important cucumber.
The earliest mention of a Saketini discovered is within the 1988 publication, Sardi's Bar Guide, authored by Vincent Sardi Jr. & George Shea. SAKETINI This cocktail is essentially a Martini where sake replaces vermouth. A proportion of approximately 5 parts gin or vodka to 1 part sake appears to yield the best results. 2½ ounces vodka or gin ½ ounce sake 1 olive, lemon twist, or cucumber slice for garnish In a cocktail shaker, combine the vodka or gin and sake with ice cubes. Shake well. Strain the mixture and serve it chilled in a cocktail glass. Alternatively, it can be served on the rocks by pouring the entire contents, including the ice cubes, into an Old-Fashioned glass. (For those who prefer not to shake, the drink can also be gently stirred in a mixing glass.) Garnish with an olive, a lemon twist, or a slice of cucumber. The Saketini has a strong connection to the Kyoto Steak House, which established its initial branch in December 2009. This establishment is also recognized for its Dirty Ninja Sakatini. This variation features Japanese vodka, gin, and sake, which are muddled together with cucumber, nori strips, and sweetened rice wine vinegar.
Also known as Sake-Tini