|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In the saketini, the sake acts like the vermouth of a classic gin martini. This brings in a different nuance that only the "rice wine" can contribute. Technically, sake is not wine but is more like beer because it is brewed from rice.
Since there are a few styles of sake available, you can explore pairing the options with different gins and vodkas. Each will be a slightly new experience and you may find a preference for one over all the others.
Additionally, some saketini recipes add a hint of orange liqueur—typically 1/2 ounce or less—and others invert the main ingredients as seen in the vodka version. There are even a few garnish options to choose from. Have fun with all these possibilities and enjoy your sake experience!
Gather the ingredients.
Pour the ingredients into a mixing glass filled with ice.
Garnish with an olive or slice of cucumber.
- Many drinkers prefer vodka over gin. To make a vodka saketini, simply pour vodka in place of the recipe's gin.
- Alternatively, it's very common to invert the ingredients so the vodka becomes the back up to a good sake. This switch also creates a significantly lighter cocktail. To make it, shake 2 1/2 ounces sake with 1 ounce vodka. Strain into a chilled cocktail glass and add the garnish of your choice.
There are quite a few ways to dress up the saketini and you can switch it up to fit your mood. Each option will slightly alter the drink's flavor and they're just as interesting to experiment with as the alcohol combinations.
Olives are always a good option for a clean martini. With the sake, though, you might find it best to stick with a single olive. Quite often three is too overpowering, especially if you tend to drink rather slow.
Sliced cucumber is a favorite garnish for the saketini. Many people prefer the melon-like taste of the Japanese cucumber, though nearly any variety will add a crisp, cooling flavor to the drink. Cut a round slice or go with a very thin strip cut lengthwise down the cucumber. The first option can float on top of the drink and the second is beautiful when folded inside the glass like a ribbon.
Some people like to add a maraschino cherry to this cocktail. It's is a nice addition, but a more appropriate fruit would be the lychee. The Asian fruit has a sweet, almost strawberry-like taste and it is a wonderful way to brighten up the vodka and sake combo.
How Strong Is a Saketini?
The saketini will be just as strong as a gin or vodka martini because vermouth and sake are typically the same strength (15 percent ABV). You can expect this drink to fall in the 30 percent ABV (60 proof) range. It's definitely a potent mix, which is why drinks like this are served at just a few ounces.