I have tried to steer clear of those cocktails that aren’t remotely related to a martini, in spite of having ‘-tini’ at the end of the name. Think appletinis. Yeah, no. However, I am making an exception for this Gin Saketini, mainly because it hasn’t got any of the ingredients (like syrups or liqueurs) that are the stuff of ‘-tinis’.
The Gin Saketini, as you’ve probably guessed, combines gin and Sake. Sake is rice wine from Japan. There are several types of sake that are differentiated according to how highly polished the rice grain is, and whether alcohol is added. I have chosen a junmai sake (14%ABV) to make my Gin Saketini.
Jinzu is a made in Scotland by Diageo (who make Tanqueray), created by bartender Dee Davies. Dee won the opportunity to create her own spirit through a global competition. She chose gin, but as a lover of all things Japanese, she wanted to use Sake as part of the gin-making process. Tanqueray Master Distiller, Tom Nicol, was on hand to lend his expertise and in the end the pair decided to blend the sake into the gin after distillation. I’ll be reviewing Jinzu at a later date, as it’s a lovely gin.
The Jinzu and junmai pair well in this martini, which is light and aromatic.
Ingredients for a Gin Saketini
70ml gin (I used Jinzu)
umeboshi (japanese pickled plum) for garnish
Place all ingredients into a mixing glass. Add ice and stir for 4-50 seconds. Double strain into a chilled glass and garnish.