Saketini refers to a cocktail which is prepared with the help of sake as the essential ingredient. Other ingredients like juices, liqueurs and spirits are also used in saketini recipe. The alcoholic drink is served in chilled form in a big cocktail glass. The name of the drink has been derived from the popular alcoholic drink Martini, from where the suffix “tini” has been taken and combined with sake (the primary ingredient used in the preparation method) to come up with saketini.
The entire appeal of the drink is augmented with the help of use of sake in preparing the alcoholic drink. In technical terms, sake is not at all considered to be wine, but is regarded as a form of beer, as it is purified and refined from grain.
History of Saketini
It is believed that saketini was introduced in the year 1964 by chef Matsuda San when he arrived at Queens for the World's Fair. With the huge popularity of Martini cocktail in 2000s, many people began to use sake in the cocktail. Also, vodka was replaced by gin, which became one of the main ingredients in the alcoholic drink. Thus, a mixture of sake and gin came into existence, which is a refined version of the martini cocktail, known as sakeitini.
Saketini Recipe – Ingredients
The ingredients required in preparation of sakeitini include gin, sake and olives.
Saketini Recipe – Preparation
Vodka or gin is poured in a glass containing ice cubes; sake is added; the mixture is stirred well; and strained in cocktail glass. The drink is served cold, garnished with olives.
Saketini Recipe – Variations
Apart from using sake as the vital ingredient in preparing saketini, several variations of the alcoholic drink exist these days. A few of them are explained hereunder:
- A few recipes of saketini contain orange liqueur.
- In some of the variations more of sake is used than the normal quantity used in almost all recipes.
- In most of the recipes, olive oil is used for garnishing the drink. However, some people prefer to add little bit of uniqueness and brightness to the drink by making use of lychee, a popular Asian fruit, for garnishing saketini.