The article discusses how to make a delicious sake martini, emphasizing that the quality of the sake used is crucial. It recommends using a fresh and aromatic sake, specifically a Junmai Ginjo, which pairs well with dry vermouth. The article suggests that sake has a lower alcohol content than gin, resulting in a less boozy drink. It also offers variations on the saketini, such as a cucumber saketini made with vodka and a sake-lychee martini, encouraging creativity in cocktail making using quality ingredients.
A sake martini is only as good as the sake you use. Something light, fruity, floral, and meant for sipping is the move.
The best sake for any cocktail recipe is one you like to drink; for a saketini, try an aromatic Junmai Ginjo, which tends to be fresh and dry.
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