Saketini Cocktail

Who invented the saketini?

The Saketini is a hybrid cocktail that combines elements from both Western and Eastern cultures. Its name is derived from "sake", the traditional Japanese rice wine, and "martini", a classic Western cocktail.

The origins aren't completely clear but the cocktail seems to have originated in 1964. One story credits it to the opening of Benihana in NYC in 1964, another story says it was created for the 1964 World's Fair by chef Matsuda San.

What type of vodka should I use? Does it matter?

While any good quality vodka will work, a premium, smooth vodka is recommended to enhance the taste of the cocktail. Some people also enjoy using flavored vodka, such as cucumber or citrus, to add complexity to the cocktail. The flavor of the vodka will be noticeable so use a good one.

There are different kinds of sake, which should I use?

A dry sake is usually recommended for a Saketini to balance the flavors of the cocktail. However, the choice of sake can also be based on personal preference. You could use a light and smooth Junmai sake or a rich and full-bodied Daiginjo sake.

Can I use gin instead of vodka?

Yes, you can. It will change the flavor a bit but if gin is your preference it will work just fine.

Can I make a big batch of saketinis ahead of time?

Ideally the cocktails should be made fresh and served immediately. You can combine the vodka and sake in a pitcher in the refrigerator ahead of time. Garnish the drinks with cucumber at serving time.

Can I make this non-alcoholic?

The only two ingredients in this cocktail are alcohol so it is a bit of a challenge to make a non-alcoholic version that has the same flavor profile. That said, you could create a non-alcoholic version by substituting the vodka with a non-alcoholic spirit or cucumber-infused water, and the sake with a non-alcoholic white grape juice or apple juice. It won't have the same complexity as the traditional Saketini, but it can still provide a refreshing and delightful drink.