Geisha Martini

Difford’s Guide
Discerning Drinkers (19 ratings)
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    Geisha Martini

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Geisha Martini image

Serve in a Coupe glass

Ingredients:
1 1⁄2 oz Ketel One Vodka
1 1⁄2 oz Akashi-Tai Daiginjo Genshu sake
1⁄4 oz Strucchi Dry Vermouth
0.08 oz Japanese blended whisky
0.08 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of float wafer thin cucumber slice.
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10
More cocktails with similar strength and taste profile
Cocktail of the day:

18th June 2025 is International Sushi Day

Review:

A Vodka Martini given a Japanese influence with sake and Japanese whisky. Omit the sugar syrup if you like your Martinis bone dry.

View readers' comments

History:

Created in November 2016 by yours truly at the Cabinet Room, London, England.

More cocktails by Simon Difford

Nutrition:

One serving of Geisha Martini contains 172 calories

Alcohol content:

  • 1.6 standard drinks
  • 21.57% alc./vol. (21.57° proof)
  • 22.1 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Michael Z’s Avatar Michael Z
8th August 2023 at 03:24
As someone who hasn't found pleasure in dry (original) martinis, I think this was a well-balanced recipe.
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Brandon John’s Avatar Brandon John
21st January 2022 at 08:42
We enjoy this one a lot, with a couple of tweaks to dry it out further. No sugar as Simon suggests, instead upping the whiskey to 7.5 mls for a little sweetness. The fragrance of the cucumber slice is key.
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William Smith’s Avatar William Smith
5th October 2020 at 01:45
I'm sipping one of these right now. Didn't have any Japanese whisky, so I used a Highland single malt. I quite like it, but next time I think a touch more vermouth, and lose the simple. It's already sweet from the whisky.
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