The Saketini Cocktail

I rarely drink Sake, and I don’t know why. Because on the rare occasion I drink it straight or in a cocktail, I always love it! Recently, I tasted a creative take on the classic martini that showcased Sake as a key ingredient, and it was delicious! I set out to create my own version of a “Saketini” and am pretty darn happy with the result! Let’s talk Sake!

One of Laurie’s and my favorite restaurants in Sarasota is KOJO, an upscale Asian fusion restaurant in the heart of downtown Sarasota. The food is inspired and amazing, but the cocktails often steal the show! The incredibly creative offerings from the bartenders include Asian-inspired drinks, along with tiki style offerings from their sister restaurant right down the street, Bar Hana.

We recently visited KOJO for a cocktail (or two!) at the bar before dinner with our friends Matt and Cathy (their son works at KOJO so we have an “in” there!!). We all ordered different drinks to start out – an espresso martini for Matt, a Midori sour for me, a Fujiyama Mama for Laurie, and a Saketini for Cathy. We all loved our drinks, but the Saketini was the grand slam of the bunch!

This simple take on a martini included just three ingredients – Gin, Sake, and St. Germain elderflower liqueur. Sake was the special spirit here – a Japanese rice wine made by fermenting rice that has been polished to remove the bran, or hard outer layer surrounding the rice grain. The rice is brewed to convert the starch into sugar that then ferments into alcohol. Most Sake is made either dry or just slightly sweet, with an alcohol by value content similar to wine (i.e., 12 to 16 percent ABV). The flavor profile for Sakes I have tasted include fruity and floral notes, along with vanilla, a rich mouthfeel and nice acidity on the finish.

Cathy was kind enough to share sips of her Saketini, and we were all blown away with the beautiful balance and lovely floral, citrusy flavors of the cocktail. Matt was able to get the recipe, and I recreated it at home for Laurie and me. But I wasn’t done yet! I wanted to create my own version of this simple but elegant cocktail, so I got to work and came up with a version that captured the spirit of the original but that showcased the classic characteristics of Sake.

I switched out the gin and replaced it with vodka, a much more neutral spirit to ensure it didn’t distract from or overwhelm the Sake. I picked up a moderately priced Junmai-Shu Sake ($25) which is a type of Sake that’s fuller-bodied with a touch of sweetness and light acidity. To reinforce the flavor profile of the Sake (i.e., floral, citrus, and vanilla notes), I swapped out the St. Germaine liqueur with lavender syrup and added a touch of fresh lemon juice to balance the sweetness of the lavender syrup. I also decided to combine the ingredients by shaking instead of stirring, to ensure the cocktail was ice cold (which is the only way a martini should be served)!

The four ingredients for my version of the Saketini

After a few attempts to obtain a perfectly balanced cocktail, I hit on the winning recipe! This Sake-based version of a martini is rich and full-bodied, with notes of lavender and vanilla. It’s just slightly sweet on the finish, with a nice hit of acidity courtesy of the lemon juice. It’s the perfect drink for sunset watching in any season – enjoy!

The Saketini (makes 1 cocktail)

This modern and quirky take on the classic martini showcases Sake, Japan’s homegrown and produced rice wine. It consists of just four ingredients, but the combination creates a cocktail that’s perfect for slow sipping and slowing down! Make sure to invest in a nice high-quality Sake, and choose a neutral unflavored vodka to ensure the Sake shines.  

Ingredients

2 oz. vodka (no need to go with a high-end version – a basic vodka like Tito’s will work just fine)

1.5 oz. Sake

0.25 oz. lavender syrup (available at most liquor stores in the mixer section)

0.25 oz. fresh squeezed lemon juice

Lemon peel for garnish

Directions

Combine the ingredients into a shaker. Add ice and shake vigorously for 20 seconds. Double strain into a chilled martini glass, garnish with lemon peel, and serve ice cold.

Mai Tai's with Matt and Cathy at KOJO