Saketini
Friday Cocktail returns from a brief hiatus with the Saketini!
This Japanese inspired drink has been around since at least the mid-1990s if not earlier. I’ve had it several times at Ichiban’s one of Syracuse’s premier hibachi restaurants. Some might find it a bit strong, but I like it. I nickname it the sock-it-to-me, especially with the recipe below.
What you’ll need: Sake and Gin (and fresh ginger and wasabi for an extra kick)
Pour 2 ounces of gin and 1 ounce of sake in a shaker over cracked ice. Shake and then strain into your glass, ideally a rocks glass over cubed ice. Garnish a slicce of fresh ginger. For an extra kick, muddle no more than half a teaspoon of wasabi in your glass.
How I like it: I like to taste the sake in my saketini so I add more than what most recipes call for. Though this drink is similar to the classic martini, I don’t like it served with olives (as called for in some recipes). I prefer the ginger and sometimes the bit of wasabi. Alternatively, a lemon twist is more suited to this drink and those who don’t like gin can use vodka instead. I made this saketini with Bombay Sapphire Dry Gin and Fu-Ki Sake.
I’m certain Confucius would advise: Drink responsibly!
The Poisoned Martini 