Saketini

Serve in

Garnish:

Float thin cucumber slice

How to make:

STIR vodka and sake with ice and strain into chilled glass.

Recipe contains the following allergens:

• Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites

Review:

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. However, I prefer mine with 1-part vodka (60ml/2oz) to 1.3 parts (45ml/1.5oz) sake, with a spoon of dry vermouth, half-a-spoon dry gin and a few drops of saline. Use a quality sake and a mandoline to cut the all-important cucumber slice. The purity of vodka sits elegantly with sake, while the vermouth and gin add subtle complexity.

Variant:

Cucumber Sake-Tini; Sakini

History:

The earliest reference a Saketini I've found is in Vincent Sardi Jr. & George Shea's 1988 Sardi's Bar Guide.

SAKETINI
This is a Martini made with sake instead of vermouth. A ratio of about 5:1 gin or vodka to sake seems to work best.
2½ ounces vodka or gin
½ ounce sake
1 olive, lemon twist, or cucumber slice for garnish
Combine vodka or gin and sake in a cocktail shaker with ice cubes. Shake. Strain and serve straight up in a cocktail glass, or serve on the rocks by emptying contents, ice cubes and all, into an Old-Fashioned glass. (If you'd rather not shake it, this drink may also be gently stirred in a mixing glass.) Garnish with an olive, lemon twist, or cucumber slice.)

Vincent Sardi & George Shea, Sardi's Bar Guide, 1988

The Saketini is closely associated with the Kyoto Steak House, which opened its first location in December of 2009. The restaurant is also noted for its Dirty Ninja Sakatini, made with Japanese vodka, gin, and sake muddled with cucumber, nori strips, and sweetened rice wine vinegar.

More cocktails by Simon Difford

Alcohol content:

• 1.9 standard drinks
• 23.52% alc./vol. (47.04° proof)
• 26.5 grams of pure alcohol