The Saketini is a minimalist cocktail that combines the elegance of London Dry Gin with the subtle umami note of Sake. No frills, just two spirits that enhance each other—the gin provides structure, while the sake lends an almost silky texture. Ideal for those who appreciate clear flavors without sacrificing complexity. Served ice-cold, with a twist of lemon peel that releases just a hint of oil to open up the drink.
And this is what you need for the Saketini
6 cl London Dry Gin
1 cl Sake (dry, e.g. Junmai)
Ice cubes
Lemon peel spiral (as garnish)
This is the key
The trick lies in the ratio: 6:1 may sound extreme, but the sake loses volume quickly in the shaker with ice—it dilutes more than the gin. This makes the drink taste more balanced at the end than the ingredient list suggests. Important: Use a *dry* sake, preferably Junmai or Honjozo. Fruity varieties like Nigori make the Saketini too sweet and mushy. Only express the lemon peel *after* straining—otherwise, the oil evaporates in the shaker and is lost.
Variations
- Saketini with Yuzu — Replace the lemon peel spiral with a yuzu peel and add 0.25 cl yuzu juice directly to the shaker. The Japanese citrus brings a floral acidity that better highlights the sake.
- Dirty Saketini — Add 0.5 cl olive brine—not too much, or the saltiness will dominate. The brine enhances the umami notes of the sake and makes the drink heartier.
- Saketini with Matcha — Add a pinch of high-quality matcha powder (approx. 0.1 g) to the shaker. The green tea imparts an earthy depth without overpowering the gin. Let it settle briefly before straining to prevent powder from settling in the glass.
Frequently asked questions
Can I use any sake?
No. Sweet varieties like Nigori or flavored versions destroy the balance. Use a dry sake with at least 15% alcohol—Junmai or Honjozo work best. The sake should taste neutral, almost like a premium vodka, but with a slight umami note.
Why does my Saketini taste watery?
Either you used too little ice in the shaker or shook for too long. The drink should be ice-cold but not overly diluted. 12–15 seconds is enough. Alternatively: Use *more* ice—larger cubes melt slower and dilute less.
Can I replace the gin with vodka?
Theoretically yes, but then the characteristic spice of London Dry Gin will be missing. Vodka makes the drink more neutral, but also less interesting. If you want to try it, use a high-quality vodka and add a pinch of dried juniper berries or a juniper berry as garnish to approximate the flavor.
